Re: Dinner Tonight

Discussion in 'Food and nutrition' started by Rodney Myrvaagnes, Apr 5, 2005.

  1. 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