This year my favourite birthday present cost 12 euros and weighed 800 grams, about half of which was duck fat. Strictly speaking, my confit de canard wasn't even a gift, as I bought it myself and imported it to
The duck, succulent and rich, if not as lacquer-skinned as we’d hoped, was both celebratory and comforting, the perfect way to end a tumultuous year and to usher in a new one. The potatoes were simply too good to analyse, the accompanying glasses of wine as dense and spicy as the meal demanded. After all of this, salad was superfluous, though I was not fool enough to miss breaking the red wax seal on another import from
I’m not sure I have a recipe to give here (though these will give you more specific instructions), only a exhortation to banish your fear of solid fat for at least one night.
Friday 29 June 2007
Birthday in a Tin
Subscribe to:
Post Comments (Atom)
2 comments:
Hello Shira:
I also think cooking with duck fat is a wonderful and forgotten way to go. Ever make your own confit? I also have a blog called, coincidentally, petitpois.
http://www.petitpois.typepad.com
Happy Birthday!
Heather
Heather, thanks for your comment--and the link! I'm looking forward to reading your blog. I've never made my own confit--possibly something to do when I don't have ready-made so easily accessible.
Post a Comment