Get ready; what’s coming up is exciting stuff: we had duck confit on Monday. At home. Yes, duck confit.
Unfortunately no, I did not reaallly make it: my friend C was kind enough to bring me back a 1kg (that’s right, 1 kilo) tin of duck confit from Paris for my birthday. From Paris with love, indeed. So for her birthday, I though it would be nice to share my bounty by making it for dinner! Et voila.
Since I am rather proud of the fact that the fat did not catch on fire, and we did not burn down the kitchen, we documented every step of our journey. I give to you, A Duck in Oxford:
In addition to the duck, we also made spicy sautéed kale with garlic, chickpeas with bacon, and duck fat potatoes (obvi). Sooorrrrt of a deconstructed cassoulet, but while I love cassoulet, I sometimes find it quite difficult to eat all that meat! So I lightened it up a bit by having the kale, as well as omitting the pork belly (although the bacon should still count a little bit). And, because I have realized that all people really want is some food porn, I will tell the story of A Duck in Oxford through pictures AND video! Here we go:
I don’t think there’s anything else I need to add to that. We rock. And yes, I listen to Hot Salsa Hits when I cook. Stay delicious, folks ;)