Duck Confit, Oo la la

April 13, 2010 § Leave a comment

Today we rose with the sun to confit duck legs.  I’m emphasizing the early hour to explain why I forgot to take pictures of those lovely legs in the raw, all in a row, garnished with bay leaves, ready to be roasted to a golden brown.  They were gorgeous, you’ll have to trust me!

We cooked the duck legs stove top for a half hour or so, then popped them into the oven for another three.  Here they are halfway through, ready to be flipped over.

We served fingerlings from Full Circle Farm in Carnation, which were stellar.  Simply tossed with olive oil, salt and pepper – they were fluffy on the inside and golden on the outside.  Yum.

We also made a salad of mizuna, parsley and orange to go with the duck legs.  Owen cut the oranges in to  sweet supremes – next time we’re buying twice as many.

Each of these days in the kitchen are epic.  From the quiet of early morning, when JM makes her way to espresso machine straightaway, to the manic packaging at the end of the day.  There are so many ridiculous and fabulously immature moments in between.  Truly silly. These have been incredible Mondays!

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