Duck Prosciutto

My two greatest culinary passions are a) methods of preserving food- the simpler and more flavourful the better – and b) duck! The former being a tether to the distant past when salting and fermenting meant survival for crafty cooks and the latter being the tastiest damn animal know to man.

Now I know I’ve already done a ton of duck recipes, including the great-granddaddy of all preserved duck dishes: confit du canard, but bear with me one more time ‘cause this one’s a keeper. It’s a technique for preserving breasts that results in a semi-cured, dense and beautifully salty-sweet taste reminiscent of prosciutto de parma.  It’s dead-easy and a great entry-level way to get into more serious charcuterie. (more…)

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Veneto (Victoria, BC)

Veneto 1It’s 6 ‘o clock on a smoldering afternoon in Victoria and my wife and I are hiking down the main drag, one blistering cobblestone at a time. We’re desperate to get back to our hotel room out of this ocean of people and car exhaust. Sure, we could hang out downtown but our dinner reservation isn’t for another couple hours and I’ll be damned if I’m going to sweat in this hipster inferno any longer, especially with all these MEC bags full of biking gear and cookbooks weighing me down.

I’m ready to start shoving tourists and crusty punks out of my way when I see the Rialto Hotel off in the distance; its grand double doors wide open, inviting me to drop everything and sit at the long marble bar where an angel with wings of cascading vintage glassware is pouring two fingers of Victoria Gin into an icy shaker with a wry grin.

I grab my wife’s hands and drag her inside, bags discarded along the way. We collapse into the tall chairs lining the bar and breathe in the stillness, seemingly miles away from the heat and crowd. The marble is cool to the touch and I can smell mint and lavender bitters on the air… We’ve arrived at Veneto, Victoria’s premier craft cocktail oasis… Thank the Gods! (more…)

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