October 4, 2010 § Leave a comment
Gracious, I love duck. Tonight a friend & I were lamenting the lack of availability of duck at grocery stores. If I could find it fresh, not frozen, I’d cook it so much more often. Plus, when you cook it like JM & I did today you get the bonus of leftover duck fat. Frying food in duck fat is the way to go, if you’ve got a quart handy. Potatoes fried in duck fat are crispy and brown in no time flat. But I digress…
Alongside the duck confit, we served rice pilaf scented with bay, braised red cabbage & plum chutney. Tonight as I surveyed my plate I realized that there was nothing green at all! But, I couldn’t get my 5 year-old to eat the cabbage, even though it was a brilliant purple.
One tip – if you ordered this meal and find yourself with leftover chutney, try it on a sandwich. I added it to a chicken club last week and it was fantastic!