Football has started, the sky is slate, the air is cold and winter will be here soon. One of the very few excellent things about winter in Cleveland--besides surfing on Lake Erie (see No Rez Cleveland) and Sunday morning fires on the hearth--is the opportunity to eat duck confit all winter long. Best part about duck confit is, make it once, and you've got it on hand till April--it's always there for you. Whether for an impromptu lunch or a fancy dinner (I'm planning a cassoulet for an old friend next Friday), or a last-minute appetizer for last-minute guests.
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