Its not that I don’t/can’t confit my own duck, I bet I could, if I tried... and I will one day, for sure, I hate the idea of not doing something from scratch. Its just that the whole process takes a while, costs a hell of a lot and those people in france do it so well by popping it in those pretty jars and tins that I wouldn’t want to mess with their thing. So yeah another quick dinner. I just haven’t had a moment to cook lately because of all the work, its all soups and quick meals, what a drag. We’ve a little holiday coming up though, which has the potential to be a cooking extravaganza... its by the coast.
This is just the duck confit, with lil’ roast potatoes, cooked in the duck fat with rosemary, with a red wine and blood orange sauce. T’was gooood.
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