Saul Sutcher

Saul Sutcher

Maybe you’re not quite sure what confit is, so this metaphor may not ring true for you. Allow me to enlighten you. Confit is, technically, any foodstuff cooked very slowly in its own fat, traditionally made with duck legs and rendered duck fat. If you’ve never done it, make some of your own sometime. If you’re interested in further exploring this delight, go here: http://tinyurl.com/yhyufxk. But I digress. The issue at hand is that of the metaphor “College is…Duck Confit”. Well, I strongly agree with the title of a previous blog entry, but for a much different reason.

When I first made duck confit, I was a bit trepid. I had never done it, wasn’t quite sure how to approach it, had no idea what the result would be, and frankly did not have a clue as to what I would do with it when I was done! Sure, I had read recipes and seen a video but really, who did I think I was? I followed a recipe diligently, most of the time wondering why I had tried to tackle it. When I removed the kettle from the oven three hours later, I realized why I had attempted this culinary exploration. I was relieved, ecstatic, tired, hungry, and so so pleased. Much like Bubba Blue and his shrimp, I made everything happen out of this one food. Sandwiches, tacos, salad, egg rolls, pasta, you name it. I made so much duck confit I had to give it to my friends!

At times, college is…duck confit. You’ve never done it, you’re not quite sure how to approach it, you have no idea what the result will be, and frankly you may not have a clue as to what you will do with it when you’re done! But if you follow a proven “recipe” and be patient for the results, you will reap the rewards that college has to offer. Believe me. It doesn’t always feel right until just before it’s finished, but when it is, it’s one of the greatest experiences in life.