Confit of duck (leg/thigh and wings browned and heated. Leftover baked
eggplant that I marinated in OO with smashed garlic and an anchovy
overnight. Whole wheat couscous.

I made the cofit a week ago when I got a muscovy duck. I cured the
breasts to make "duck ham" and made stock from the carcass.

I was following instructions in "Think Like a Chef" by Tom Colicchio.
I thought 24 hours in the cure wasn't quite enough for such large
breasts so I cured for another 6 hours.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt