Â Good morning and happy Monday. I undertook a cooking project of epic proportions this weekend: duck confit. Not that it was complicated, but boy does it take a long time. And, having never done it before, I must say I was pretty nervous. Here’s what I had after breaking down four ducks:
Clockwise from the white dish at 6 o’clock: three dishes of curing duck (salt, thyme, garlic, shallots and pepper), four duck carcasses for stock, 3 1/2 pounds of fat for rendering, 8 duck breasts for a dinner party and 4 duck livers for mousse.
But I started to get nervous about how much fat I had, why it wasn’t rendering right, whether I butchered the ducks right, etc. etc. Good thing there are the enthusiatic cooks hanging out on eGullet. I found this thread here on duck confit with advice from no less of an expert than Paula Wolfert.
I started to question my techniques on Sunday morning, and people came to my rescue immediately. I haven’t unpacked the confit from the fridge, but I’ll let you know how it turned out. I’m planning to make cassoulet next weekend.
Meanwhile, here’s what people have been talking about while I was busy with duck:
MH has a middling experience at Le Provencal. Still, she loved the mergeuz. (NYT)
Emily digs the burgers at Squire’s. (NYT)
Doug tries the arepas and empanadas at Quimbaya in Ossining. (HT)
Doug tests his willpower at Riviera Bakehouse in Ardsley. (HT)
Westchester Eats says the food is good but the service is apathetic at Guadalajara in Briarcliff Manor. (WE)
Miki goes to Lulu’s again, finds retro desserts. (SSS)
Dara makes pumpkin-chocolate chip muffins. (Chick in the Kitchen)
Westchester restaurants are so good, why go to Manhattan? (CH)
The first reports on Duke Ocean Grill in Tappan. (CH)