In this episode, Martha demonstrates 2 of the oldest preserving strategies, confit, and salting, and shows how audiences can put them to use in the house kitchen area. Martha makes an assortment of confits– starting with the most timeless: duck, which can be served by itself or as an abundant addition to salads, then followed by lemon and tomato confits, both of that make excellent condiments for grilled or roasted meats. She then demonstrates how to make…