Here’s How David Alan Grier Renders Duck Fat

Photo: Melissa Hom

One of the highlights of David Alan Grier’s recent and endearing Grub Street Diet was his devotion to making duck confit. The actor and comedian timed the salting and slow-cooking to synch with his Broadway schedule, and last month, that included rendering nine pounds of fat from Espositio and Sons. The confit came out so well, Grier even overnighted himself the leftovers, and today on his blog, the actor walks us through his confit process, one duck leg at a time. Also, he makes goose rillettes. [DAG’s Food Blog, Earlier]