We're still eating confit de canard — slow-cooked, long-preserved duck. I made it nearly two months ago, and it's been curing in duck fat since then. The duck legs and thighs had been slow cooked in the same fat. The meat is falling off the bones, and it's delicious.
I've kept the cooked duck pieces down in the cold pantry off our utility room. It hasn't been as cold in there as it might have been if we'd had more freezing temperatures outdoors more frequently, but still. To enhance the lunch experience, we had well-seasoned white coco beans and a couple of poached Toulouse sausages.
Beans are of course good food — good for your heart! And so is, they say, duck and duck fat. It's the French paradox. Eat what you want, within reason, and stay in good health. Always have some red wine alongside the food. (My blood pressure, as tested by my doctor last week, was 120 over 70.)