I had a backlog of kitchen projects to get through this weekend.
It was insane.
We had some duck legs lying about, so I got another duck, broke it down, rendered its fat, and made confit.
I made banana bread to use up the half a dozen blackening bananas and some very sour sour cream.
We had some quinces. I cooked it down to pulp and juice, and made membrillo and quince jelly with them.
We had thirty tiny limes - not true key limes, but close enough - so I juiced them for a pie. And I made some more candied grapefruit.
A candied citrus peel recipe after the jump.