I had my first taste of duck when I was 14. A friends father had returned from a successful hunting trip just a week before and they were hosting a big duck feast with family and friends. I think it was baked – I can’t remember. I only recall that it was perhaps the juiciest piece of dark poultry flesh I’d ever eaten, and every single one of my mother’s theories about why we never ate it (it was too greasy, it was too gamy, etc.) were whisked away with that first bite.
In this episode, I’ll show you just how easy it is to make one of the most popular of all classic French Bistro entreés — duck confit. Courtesy of Anthony Bourdain’s Les Halles Cookbook, I’ll explain that with a simple handful of ingredients, a few duck legs, some patience, and basic cooking technique, you can prepare duck in the most tender way possible. Because – and let’s face it – anytime you’re cooking and storing something buried in its own fat, there’s no way things can possibly go wrong.
In this episode:
• Why was Tiger Woods forced to air out his dirty laundry to everyone?
• Dogfish Head Chicory Stout
• Dan Patrick proves why America’s general perception of beer (and food) is all wrong
• Rick Sellers’ well documented piece on the Northern California Duck Off
• Preparing Duck Confit
• Paula Deen gets hit in the face with a big salty hunk of karma
• Chef Ludo is back, and better than ever – all month long at Royal/T
• Top Chef Season 6 Pre-Finale Recap
Music in this episode from Saliva. Buy the song in the iTunes Store.
Purchase Anthony Bourdain’s Les Halles Cookbook from Amazon.com – it’s the perfect holiday gift for your chef spouse. Or hell, just get it for yourself. You know you can’t live without it.
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