A Duck in Oxford

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:

Confit

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:

The setup. It looks messy (ok, it is messy) but it all went very smoothly. Surprisingly. Also, this is our newly renovated common room! Yay :)

The setup. It looks messy (ok, it is messy) but it all went very smoothly. Surprisingly. Also, this is our newly renovated common room! Yay :)

When we first cut open the can and saw all this stuff oozing out, there was some panic...but luckily we had washed the can before! But only because C can read French...

When we first cut open the can and saw all this stuff oozing out, there was some panic…but luckily we had washed the can before! But only because C can read French…

Yay duck confit! Not as scary as I thought it would look.

Yay duck confit!

The base: potatoes, garlic and rosemary. With some additional fat, of course.

The base: potatoes, garlic and rosemary. With some additional fat, of course.

Yes, I deglaze all of my beans with prosecco...don't you? #oxford

Yes, I deglaze all of my beans with prosecco…don’t you? #oxford

Duck confit with potatoes, garlic, & rosemary

The money shot.

Crispy kale

Healthy kale! You can’t tell, but I’m trying to eat more healthily. Ergo, the copious amounts of garlic and chili.

Plated.

Plated.

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 ;)

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