I know I said I’m taking a brief break. And I did, kind of. But you know what makes me feel better? Cooking.I’m coming to terms with Mama Roxy’s passing and I just feel her love all around.Her children and husband are going to be OK!What a wonderful season we had with her in our lives. There is so much gloom out there lately, so I’m focusing on the the bright side of life. Thank you all for your kind words. Her daughter saw it and is most appreciative.
Last week I found some duck legs in the freezer at the local Treasure Island.Immediately I though Duck Confit. I could only afford the 2 legs and knew I had some chicken fat in the freezer( I use it for chopped liver). A little cheating, but it could work. I also purchased some duck fat for this experiment. The guys in the kitchen at the caterer talk about confiting as its part of an average day. I have never attempted such and knew Certain Someone would love this. I searched the Internet and all the recipes seemed consistent. Some even used a slow cooker.Some just called for herbs with salt in the curing and some offered spices too! I used several cloves of garlic, allspice,coriander,and rosemary( a lot of recipes called for thyme, but I only had rosemary).I ground the salt with the herbs and spices.I realized I used way to much salt at first and adjusted it before resealing in a Ziploc back to cure for 2 days in the refrigerator. Certain Someone was demanding it for Sunday late lunch after his golf. With all going on we had been doing take out all week. He wanted a nice home cooked meal before this weeks travels. He will be gone about 2 weeks( Europe,the house, work, etc). I washed the legs off, dried, and cooked in a baking dish with the garlic and fat covering the legs for 3 hours. The confiting scent nearly drove us insane as it cooked in the oven for 3 hours at 225.
Then on Sunday he called from the golf course to notify me he was on his way and hungry. I had soaked the potato cubes in water to remove some starch. And then I cooked them in the fat from the confit. It was infused with the garlic gloves. Amazing. I cooked them for about 5 minuted to soak up the fat, then with a slotted spoon arranged them on a roasting pan. A slight drizzle of Maldon Salt, pepper, and parsley and into to the oven. I then took the 2 legs and fried them up in a dry skillet until the skin was crisp. All the fat seared it nicely. The potatoes browned up with a few tosses in the oven. The meal was spartan but rich and divine. Certain Someone slowly savored his lone leg. He also loved the potatoes. I noticed how he took off the skin to savor last. When he finished he got up and gave me a big kiss. I guess he liked it! Next time I will be more adventurous and buy a whole duck from Chinatown( cheaper), render my own fat, and confit the whole thing.
I also made a rustic galette from some nectarines and plums that needed to be used ASAP. For a few hours I felt like I was in the French countryside. A nice escape.