Duck Confit Cappelletti with Deconstructed “Orange Cream Soda”

posted in: Cooking, Savory, Sweet | 24

I have been staring at the images of this dish for three days attempting to come up with a cohesive explanation for why my mind works the way it does. This is how it happened- I hope you enjoy your stroll through the moldy catacombs of my mental avenues.  Come, let’s take a journey through the process of recipe development.

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Pear-Brined Tea-Smoked Duck Breasts

posted in: Cooking, Savory | 26

Duck Breasts brined in salt and pears then rendered to a crisp before being infused with smoky tea. If Casablanca could ever be a dish, this would be it. I mean, how tragically romantic does that sound? And then sliced on the bias (more, more baby, please!) served with cranberries, pea shoots and sweet potatoes from the land of geisha-cool itself- Okinawa? I am so there. Let’s start at the beginning.

Brining 102, let’s call it, since brining 101 was more […]

Moulard Breast with Spring Cherries, Sweet Peas and Yukon Duck Fat Fries

posted in: Cooking, Savory | 18

 

I went to the market today in search of duck and came home with an eye of beef round with which to make bresaola. Yes, bresaola. The Italian cured meat. Yes, it takes more than a month to make. Yes, there are bacterial dangers. Yes, I will have to convert my old wine fridge to the tune of some extra cashola for humidifiers, temperature controllers and fans.  Yes, I am singlemindedly obsessed. But hey, at least I remembered the duck […]

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