Hi Karen,
With the cool spring and hope of summer ahead, my mind has turned toward confits. Jacques Pepin has this simple duck technique where he just puts the duck in a pan and lets it drown in its own renderings. Time to go duck hunting it think!

However this got me to thinking about an exchange you had with Doreen about good quality tuna. I had a great tuna confit recipe somewhere, but as with all great recipes it has disappeared when needed most. I could just whack some tuna in a pan and poach it in olive oil; but considering the cost of these ingredients it would be good to get it right the first time.

Any suggestions?

Thanks
Colin