Category: Duck
11/1/2020 OLIVE OIL-POACHED DUCK WITH SPINACH FONDUE, SHIITAKE MUSHROOMS RAGOUT, AND STAR ANISE VINAIGRETTE
For this Sunday I made olive oil-poached duck with spinach fondue, shiitake mushrooms ragout, and star anise vinaigrette in Michael Schlow It’s About Time on page 127. The duck was very quick to make only requiring about 8 minutes to cook and the fondue, ragout, and vinaigrette only taking a few minutes each. The duck […]
Continue Reading...10/18/20 CASSOULET
For this Sunday’s post, I made cassoulet. It took three days to make. The recipe I used was primarily from Michael Schlow’s cookbook It’s About Time on page 149, but I also added some extras recommended by Julia Child. Cassoulet is a mixture of white beans (I used Cannellini Beans), garlic sausage, duck confit, and […]
Continue Reading...8/30/20 DUCK TWO WAYS AND BRUSSEL SPROUTS WITH SPINACH AND MUSHROOMS
This Sunday’s post is duck two ways: duck leg confit and grilled duck breast. The recipe for the grilled duck breast can be found in Suzanne Goin’s Sunday Suppers cookbook on page 271. The recipe called for coarsely ground juniper berries, so I got out my mortar and pestle — that my grandmother bought — […]
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