Saturday, April 2, 2011

MORE POTTED MEAT


 DUCK CONFIT

 SHY ON DUCK FAT, I TOPPED IT OFF WITH LARD.
 3 HOURS LATER
THESE WOULD NORMALLY BE JARRED AND STORED, BUT NOT IN THIS CASE. AFTER A QUICK CRISPING THESE HEADED TO THE TABLE ON A BED ON LENTILS AND A WARM MUSHROOM SALAD.


4 comments:

bob said...

That's one fast duck confit. My standard is to process two ducks - legs and split breasts - with an overnight dose of herbed salt, followed by a low-and-slow (8 hours @ 225F) bath in a dutch oven. My secret ingredient is putting some whole cloves in the herbed salt. Serve with fingerlings (roasted under the duck as it reheats so as to benefit from the duck fat) and haricots vert. Best. Dinner. Ever.

Anonymous said...

YUM!

Matthew Hranek said...

GRANTED THIS ONE WAS A BIT RUSHED (NO REAL MARINADE TIME) BUT A WINNER. THANKS FOR THE RECIPE BOB.

Palm Beach WASP said...

Hey just saw your article on the new Garden & Gun... Living in South Florida, I think it time for a trip to the everglades and do some fly fishing....