charcuterie

Duck Variations: Sous Vide Confit

November 23, 2011
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So many duck legs, so many possibilities… I had a dozen legs left following the completion of another duck-related project, it’s been cold outside, and I had a craving for more confit. What I didn’t have was a lot of duck fat or room to store a huge container of confited duck legs, so I [...]

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Duck Variations: Rillettes

May 25, 2011
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I had a brief moment of panic on the morning of the day I was serving the Sixth Annual Birthday Dinner for She Who Must Be Obeyed. What would I serve early arriving guests before the meal began? I couldn’t put out a cheese tray; I was serving a cheese course later in the meal. Ditto [...]

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Duck Variations: Confit

April 20, 2011
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Charcuterie is an art that rewards patience. Brining, curing, smoking, pickling: all of these things take time, but the final results are unlike anything you can whip up in a few hours in the kitchen. Charcuterie also demands planning and consideration of ingredient seasonality. If you think far enough ahead about what and when you [...]

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