Tag Archives: duck

Cassoulet, the French Classic

Cassoulet is a classic of regional French cooking.  It is a combination of staple foods (beans, onions) and cured meats (sausages, bacon, and duck confit), with a very slow sauce (demi-glace) .  There are some regional differences (some recipes include … Continue reading

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Duck Confit Day 2

In case you missed it, day 1 is here.   I made duck confit so that we can use it for a large cassoulet party later in January.   After yesterday’s seasoning (curing) of the duck legs, today’s major effort involved the … Continue reading

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New Year, New Cure

Happy New Year!  After a lovely New Year’s Eve with friends, it’s time to squeeze a bit more out of the free time before heading back to work.  Today I’ve started duck confit, to be used later in January at … Continue reading

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Cured Meat – Duck Proscuitto Part Deux

For those of you who’ve been following the cured meat marathon, and have seen the amazingly simple steps I took with the two duck breasts I got, here’s what happens next.  F0r those of you who may have missed this … Continue reading

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Cured Meat – Duck Proscuitto

The latest entry in the cured meat marathon is one that, once ingredients are procured, requires VERY LITTLE work, and relatively little time- about 8 days (WAY less than a leg of pork proscuitto).  That said, procuring the ingredients is … Continue reading

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