Today seemed as good a time as any to do a deep dive into our fridge and see what needed to be used up or repackaged for the freezer. A summer cleaning to make room for bottles of rosé and whatever we decide to cook and eat this holiday weekend. One of the treasures we came upon was a tub of meaty duck confit submerged under a layer of snow-white duck fat. We pulled out a duck leg, finely chopped up the meat, and seasoned the resulting rillettes with a little salt and red pepper flakes. Boy they were good and luxuriously rich; a little went a long way. We spread some on slices of seeded toast and ate them with a crunchy salad dressed with a tart vinaigrette. A glass of rosé would have been nice, maybe with tomorrow’s lunch now that we have room in the fridge.