Duck Leg Demi-Confit, Wild Rice, Root Vegetables and Grand Marnier Demi-Glace...
Traditional French confit (kahn-FEE) of duck takes up to 8 weeks to make; its flavor is unparalleled. This recipe uses similar techniques, approximating the flavor of traditional confit in just 24...
View ArticleWhat’s in the works this week
I’m continuing to make good progress in eliminating those expensive, processed things in the pantry and fridge in favor of those that I can make myself. I mean, who needs to spend $4 on a plastic...
View ArticleChopped Liver
If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread.. Sauté a chopped onion in a bit of rendered duck or chicken fat until...
View ArticlePan-Fried Rabbit with Creole Mustard Cream Sauce
Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown. Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and...
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