Duck confit :

Taste of Midtown East

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When I found out that Scoopt St was organizing the Taste of Midtown East , I just had to mark my calendar, gather a few friends, grab the deal. After having such a great time at their Taste of 7th Street crawl in February, I knew this going to[...]

Recipe: Rabbit and Wild Mushroom Terrine

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So this is the second terrine that I have ever made.  The first was just about a year ago for Thanksgiving and it was a duck confit and wild mushroom terrine.  What turned out last year was somewhat dry and simply a little odd.  It needed a sauce[...]

A Long Day and A Long Recipe - Cassoulet

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We live in a very progressive school district. When there are delays due to inclement weather, parents receive both an email and an automated phone message from the school district. It's all very high tech and efficient. So as not to[...]

Tinga de Pato y Papas (and a product review: Tortilla Land Flour Tortillas)

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I wanted to make Tinga today, a Pueblan dish in honor of Cinco de Mayo and the victory of the Mexican militia over the French army in the Battle of Puebla in 1862.  While mainly celebrated only in Puebla, we Americans like to yuk-it-up and[...]

Confit duck...

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"Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food and[...]

Cassoulet With Sausage, Lamb and Duck Confit

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?CASSOULET?that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs, is cooked at great length in an earthenware pot,... [[ This is a content summary only. Visit my website[...]

1952. DUCK CONFIT with PUY LENTILS, BACON and LOVAGE

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serves four A tin of 4 confit duck legs 1 white onion, finely chopped 1 large carrot, peeled and chopped into small cubes 4 rashers of streaky bacon, chopped into chunks 2 garlic cloves, crushed 200 grams puy lentils 200ml chicken or vegetable[...]

What?s up Duck?

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  My random duck purchase was plated up today for Saturday lunch. It was a first for me, cooking duck never before, I was a little apprehensive. As I scored the skin of the duck, it seemed that all duck commentary that I had heard and watched on TV[...]

No rubber duck here

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I don’t remember when I first tried duck, but I think it was at a Chinese restaurant and it was their interpretation on Peking duck. I’ve liked the bird ever since, but it wasn’t until my first visit to Paris that I fell helplessly[...]

2194. CRISPY DUCK LEG SALAD with POACHED PEARS and a WARM BACON VINAIGRETTE

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yields four servings Duck Confit 1 clove garlic, peeled and roughly chopped 1 bay leaf 4 tablespoons coarse sea salt 1 1/2 teaspoons black peppercorns 4x4 duck legs, thighs attached 1 pound rendered duck fat Pears 3 pears, peeled, cored and[...]