R
Rodney Myrvaagnes
Guest
Confit of duck (leg/thigh and wings browned and heated. Leftover baked
eggplant that I marinated in OO with smashed garlic and an anchovy
overnight. Whole wheat couscous.
I made the cofit a week ago when I got a muscovy duck. I cured the
breasts to make "duck ham" and made stock from the carcass.
I was following instructions in "Think Like a Chef" by Tom Colicchio.
I thought 24 hours in the cure wasn't quite enough for such large
breasts so I cured for another 6 hours.
Rodney Myrvaagnes NYC J36 Gjo/a
"Nuke the gay whales for Jesus" -- anon T-shirt
eggplant that I marinated in OO with smashed garlic and an anchovy
overnight. Whole wheat couscous.
I made the cofit a week ago when I got a muscovy duck. I cured the
breasts to make "duck ham" and made stock from the carcass.
I was following instructions in "Think Like a Chef" by Tom Colicchio.
I thought 24 hours in the cure wasn't quite enough for such large
breasts so I cured for another 6 hours.
Rodney Myrvaagnes NYC J36 Gjo/a
"Nuke the gay whales for Jesus" -- anon T-shirt