I took the leftover pieces of the duck from last week and cofited them in their own fat. These pieces included the neck, the two wings, the tail, and the heart. After four hour in a low oven, I picked the meat off the bone and added enough of the fat so it just oozed. I flavored it heavily with salt, pepper, anise, coriander, ginger, and cinnamon. I will cap this with a little more fat to help preserve it.
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