"modom" > wrote in message
...
> On Sun, 22 Jan 2006 23:59:03 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
>>"Peter Aitken" > looking for trouble wrote in
>>news >>
>>> I think I mentioned that I made duck confit last week. We finally
>>> tried it this weekend. I did the classic - put the legs in a hot oven
>>> to crisp and served them with potatoes sauteed in duck fat, along with
>>> a beet salad and a Spanish rose wine. Man, that was good! Since most
>>> of us cannot eat as much fat as we might want, I think it's wise to
>>> make that fat as tasty as possible!
>>>
>>
>>I've been waiting for you to report back I am so happy it turned out
>>well. I have never attempted to make duck confit. Not because I don't
>>like it, but because I think it takes someone with a lot more knowledge
>>than I have, to make the confit a success. I am in awe!!!
>>
>>Michael
>
> If I'm not mistaken, Peter is working from a new cookbook by Michael
> Ruhlman and Bryan Polcyn called Charcuterie:
> http://ruhlman.com/books/charcuterie.html
>

Correct, it's an excellent book!


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm