Posted by johngl
Home demolition and Thanksgiving turkey just do not make for a good combination, especially since said demolition takes place within several feet of the food preparation area.
Seeking out a simple, yet delicious substitute for the spared gobbling fowl, most glorious spousal unit and myself, in true Pilgrim tradition, rummaged around the freezer and, what ho! a pre-roasted duck appeared.
Above, the prepared duck halves are submerged in just over a quart of duck fat. If you don’t have this in your larder, you should be ashamed.
Putting a lid on the pan, said submerged duck is cooked in a 200°F for two hours — and not a minute more.
For this two hour period, we made good use of our time and ripped apart a rather useless closet.
What, you thought I was kidding about the demolition?
After tidying up a bit, it was time to finish up with the Holiday food prep. Firstly, one must tend to the fats.
Peeling the skin off of the now extremely tender duck — since confit process doesn’t do much to make skin crispy — I spread out the skin in a 10″ pan and rendered the remaining fat out of it. There’s more fat in there than you might think…close to a quarter cup.
We also decided rice would be a nice accompaniment, and commenced to cookin’ some.
Assembling it all took just a few minutes.
That shark fin looking thing sticking out of the rice is the crispy duck skin. That’s a skinless duck breast to the right. The sauce is a duck reduction seasoned with fresh ground pepper, pequin powder, thyme, sage, a couple of ounces of a 1999 Chateau Margaux — the rest of which was consumed with dinner — and white truffle salt.
A little demolition can’t be allowed to interfere with a good meal.