Reading today and noticed on France Guide a discussion of and recipe for duck confit, a dish I always enjoy if prepared properly, but not something I would think of cooking. Although anyone who knows me would tell you I love to cook but recipes that tend to be simpler and relatively healthy. During the week, my recipes tend to be what I call 30 minute dinners, ones that usually take me 30-60 minutes including preparation and cooking time, but no longer, and nothing complex. On weekends, particularly Sundays in the winter, I have been known to cook more involved meals like osso bucco and risotto. Duck confit is not on my cooking menu, but will remain on my eating menu, courtesy of Aquitaine.
So, for those who are more adventurous chefs, I wish you well with duck confit.
http://us.franceguide.com/special/INTERVIEW.html?nodeID=1474&EditoID=181723
1 comment:
...well...this isn't duck...but I quacked when I broiled a steak, little bit of olive oil...herbs de provence, pepper & touch of salt. All in cast iron.
Usually I stove top it first, and finish it off in hot oven. I love it as rare as possible, so I take it out, cut it a bit at the top, and let it sit, while watching it closely. It was a nice change to do it this way...less to clean up on the stove, which I liked, quite frakly.
I also usually cook the vegetable in the same cast iron, after the meat is out. Tossing, deglazing, as I feel on the day.
This time, I cooked it in the oven as well, broiler off....and in a few minutes, I had the most glorious dinner.
These herbs go anywhere and on everything:)....
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