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Tag Archives: meat
It takes a lot of food styling to make a Subway sandwich look appealing to yours truly. Its cheap convenience food that works just fine in a pinch, if you stick with vegetables. Yet through a miracle of computer generated…
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, it was cooled so the fat could solidify, and stored over the winter. As needed, legs were dug out of the fat and prepared for dinner. The only real thing that has changed here is that we don’t (usually) slaughter our own ducks and the fat they are confit-ed in is not (necessarily) their own.
After 28 years of stuffing and sweet potatoes, The Gourmand & I opted for something completely different. Instead of celebrating the authentic American Thanksgiving meal, we made a 4 course meal, including 4 condiments, oysters, ceviche and dessert, and spent the day, just the two of us, cooking and eating and being thankful.