Cooking
Photo by Clotilde DusoulierI couldn't quite fit this picture into the dinner party write-up, but it's always fun to show the big container I use to store my duck confit. Melissa had me bring it out for our guests, and cameras started going off. I've managed to get 20 legs from foie gras ducks into that container, though this time it only had to hold 16.
- Developing A Dish: Foie Gras Confit With Pickled Beets
"Be a little crazy and a lot daring." Jack and Joanne urged us guests to bring a new, untried dish to their holiday party. I took up the implicit challenge and thought about what I might bring to their gourmet feast. I turned over ideas on my walk to...
- Comparing Duck Legs
Photo by Melissa Schneider. Having made batch after batch of duck confit in the last few months, I'm convinced that legs from foie gras ducks produce a superior product. However, that limits your purchasing options—there are only four foie...
- Imbb 26/wbw 21: Duck Confit With Two Wine Pairings
Duck Confit with Fava Beans, Fingerling Potato Medallions, and Garlic Scapes Photo by Melissa Schneider. If this were a physical auditorium instead of a virtual one, and I asked you to name my favorite food, a few thousand hands would shoot up....
- Maybe
I don't like Brussels sprouts. I have repeated this mantra for as long as I can remember. And yet. There is a picture in Thomas Keller's Bouchon that beckons me. The picture shows a piece of duck confit resting on a bed of Brussels sprouts....
- Damn Good Duck Confit
I recently bought Bouchon, the cookbook from Thomas Keller's bistro of the same name. Flipping through it, I was drawn to the recipe for duck confit. Duck confit, made from meat that has been salted and then cooked and preserved in fat, is one of...
Cooking
Duck In A Box
Photo by Clotilde Dusoulier
- Developing A Dish: Foie Gras Confit With Pickled Beets
"Be a little crazy and a lot daring." Jack and Joanne urged us guests to bring a new, untried dish to their holiday party. I took up the implicit challenge and thought about what I might bring to their gourmet feast. I turned over ideas on my walk to...
- Comparing Duck Legs
Photo by Melissa Schneider. Having made batch after batch of duck confit in the last few months, I'm convinced that legs from foie gras ducks produce a superior product. However, that limits your purchasing options—there are only four foie...
- Imbb 26/wbw 21: Duck Confit With Two Wine Pairings
Duck Confit with Fava Beans, Fingerling Potato Medallions, and Garlic Scapes Photo by Melissa Schneider. If this were a physical auditorium instead of a virtual one, and I asked you to name my favorite food, a few thousand hands would shoot up....
- Maybe
I don't like Brussels sprouts. I have repeated this mantra for as long as I can remember. And yet. There is a picture in Thomas Keller's Bouchon that beckons me. The picture shows a piece of duck confit resting on a bed of Brussels sprouts....
- Damn Good Duck Confit
I recently bought Bouchon, the cookbook from Thomas Keller's bistro of the same name. Flipping through it, I was drawn to the recipe for duck confit. Duck confit, made from meat that has been salted and then cooked and preserved in fat, is one of...