Friday, May 26, 2006
Tomorrow the remodeling guys will be painting in the kitchen, so I have to get my cooking in today. Went and bought two fresh ducks this morning. Broke them down into leg-thighs, wings, and breasts. With the legs and wings from another duck in the freezer, I have enough to merit making confit. http://www.epicurious.com/recipes/recipe_views/views/102313 seems to be a good recipe, I've tried a few. But I'm of course as usual not leaving well enough alone. I'm subbing herbs de Provence for just thyme, and instead of curing it in a single layer in a dish I'm putting it all in a ziplock bag. So that's in the fridge until Sunday morning. Good thing I have about five pounds of duck fat already in the freezer for this one. Now for the duck breasts. Tonite two of them will be duck with cherry sauce. I'm using the recipe from Epicurious as a starting point http://www.epicurious.com/recipes/recipe_views/views/232306, but using my home-brandied cherries instead of fresh cherries and red wine. I've made the sauce already, and it's interesting. We'll have polenta with gorgonzola and asparagus with it. The other two breasts we'll have on the grill on Sunday, if the weather cooperates. All four of them are in a light salt/herb cure for a couple of hours right now. Guess I'd better go find a nice Pinot to go with tonite's dinner!