I have been a terribly slack blogger this month but I have found myself unexpectedly busy.
We all know there are some food preparations and ingredients that make regular appearances on restaurant menus. We all remember the birth of sun dried tomatoes, pesto, Cajun, sticky date pudding Caesar salad, pork belly (to name a few). They are every where all at once. Then after months and months on menus we just get so sick of them. Sick of the name, sick of the taste and sick of the sight of them....or do we??? The reason these items become so popular so fast is usually because they are delicious, right? Sometimes, after the overload you can never go back, (case in point sundried tomatoes) but other times you can never really let go! I will never ever let go of confit duck... I know it had a long run in restaurants but it is still a star. I am yet to meet a confit duck I didn't love. It's delicious!!!!! It's duck, it's aromatic, it's tender, it's crispy-licious, and its damn tasty!!! In fact it seems ludicrous to stop eating, making, serving and dreaming about confit duck, simply because everyone everywhere for a few months was thinking the exact same thing at the same time. I believe pork belly fits into this category as well, even though I don't eat it , I know other people do.... and I know they love love love it. So why let go.
So I love my duck..... and my duck loves beets.
This is of course no surprise (duck and beetroot great food marriage) but I made this meal and was so in love (as were it's recipients) that I just had to remind you.
I don't have a great deal more to say... but confit duck is no one hit wonder..... enjoy it publicly, embrace it confidently and cook it tenderly. Oh and eat it with beets (pureed, roasted and why not throw in a little walnut praline just for the fun!!)
6 comments:
Mmm..!! I haven't had confit duck in awhile, and sundried tomatoes in an even longer while! (although, that wasn't really a conscious decision.. sd tomatoes just seem to have dropped off my radar). I don't think I could ever get sick of sticky date pudding or pork belly though :)
oh yes please! i love the idea of this combination and your photo makes me want to eat it right now!..any tips on making your duck confit?
Bonbon: Thank you!!!Confit Duck tips: be patient let the duck cook away for hours at a low temperature until the meat falls away from the bone. It is also great (if you have time) to press the duck over night. Layer the duck with rock salt, halved garlic cloves, fresh thyme, a bay leaf and a cinnamon quill. Then the next morning rinse them clean and pat them dry. To serve the duck legs you can make the skin super crispy buy heating it skin side down in a hot pan.... Yum i want duck now even though it's breakfast :)
Agreed! Duck and beetroot were destined to be together.
Agreed 100%, wholeheartedly...I don't think I'll ever get tired of duck confit...Ah! What I'd give for a cassoulet right now!!
Oh I love duck!! I don't eat it as often as I should, but when I do my surroundings seem to disappear every time and I tend to turn into this selfish bitch who wouldn't share what's on my plate...oh hang on..i think that happens every time i eat something good!!
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