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Ah, Duck Confit. So fancy sounding, so easy to make and preserve in your fridge for, well, maybe ever. Happily you won’t have to find out how long it lasts because once you’ve got it, you’ll eat it. Start here: Duck Confit for a recipe. And then… Duck Confit Salad 2 confit [...] 2 comments to Duck Confit SaladThe summer is off to a dreary, cool and wet start, but we refuse to give up on our trusty barbeque. Especially since I’ve been spending most days as an intern in a New York City catering kitchen and on the line at their restaurant in Chelsea Market. By the time I get home, after [...] Duck Confit is an ancient, French method of preserving food to provide through the winter, also known as confit de canard. Originally, the ducks were slaughtered, and then the tough thighs and legs intact were cured in salt and aromatics, submerged in the ducks’ own fat, eliminating any oxygen contact, and simmered for hours. Then, [...] Thank you to everyone who came out last night and made our guest chefery a success! We felt the love and hoped you did too. I celebrated a little too hardy and so the recipes are a bit late going up, and not all at once, but be kind to me! I haven’t stayed up [...] No comments yet to Recipes for Success
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I am an ICE alum. this post got me thinking of the salad we made in class with duck confit and chestnuts. But I like your take, duck confit is so rich, it needs some acidity provided by the oranges. Love what you are doing. Keep up the great work.
Hey Abby! Great to hear from you – thanks for the feedback. I’m not a huge fan of chestnuts, and I love the freshness from the oranges. What are you up to?