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« Happy 2005! | Main | Cotechino »

January 02, 2005



That sounds fantastic, Alberto! I've only recently become obsessed with duck confit as well. Duck is my favourite meat and I'm always (well, often as my waistline can take it) trying new ways and techniques to make tasty duck. (For example, I made Marcella Hazan's roasted duck recipe which fuses Italian techniques with Chinese -- she has you blow dry the duck with a hair dryer!) I made Thomas Keller's duck confit the new year's eve -- I love the green salt -- but I find Judy Rodger's (of the Zuni Cafe) recipe much more descriptive and easier to follow --it runs for 5 pages in the cookbook! My confit was tasty, although it was a little too salted. Next time, I'll rinse the meat more thoroughly.


But your method sounds intriguing, I may try it the next time I make confit. I was very excited to read your post! Happy new year!


Matilda, thank you for the kind words. I have been curious about Keller's recipe too, but Bouchon will have to wait. I'm saving money to buy Pierre Hermé's pro book at the moment :-). I had not heard of Judy Rodger's recipe yet, but thanks for bringing it up... another cookbook straight into the Amazon wishlist!

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