Duck Confit

Duck ConfitDuck is, by far, my favourite thing to cook and eat. Tender, juicy, deep ‘n woodsy, fat and formerly feathery. Fantastic in every way!

I always buy whole ducks, either from the store (usually frozen) or from a local farm (like Christine’s Quackery in Comox) and process ‘em myself. The breasts get sautéed, stuffed, roasted or whatever, the bones get cleaned up and go into a stockpot, the excess fat is carefully removed from all over the bird, chopped finely and rendered, and the legs… Ahh, the legs. They get some extra special treatment. The whole thing is like an event. Duck Day! Hurray! (more…)

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Seared Duck Breast with Thimbleberry Sauce

I have emerged from the “labyrinthine foliage of scrubby bushes and knotted vines” with 4 cups of fresh, glittering, juicy thimbleberries! By the time I’m back in the kitchen that amount has shrunk by half (Is there a hole in the container? Why are my fingers all red? Alright… just one more!) I haven’t got enough to make a traditional jam or preserve, and no ice cream either, so I’ll make a savoury sauce instead. The slightly sweet and sharply tannic flavour of the berries will complement the luxurious crispy/fattiness of my favourite ingredient… Duck! A hot pan, butter, shallots, a splash of vinegar, berries, what a classic entree! (more…)

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