All posts tagged: Duck confit

duck confit

Making Duck Confit at Home in Gascon Style: Ultimate Slow Food, A Tradition to Preserve

Yes, I repeat. Duck Confit is the easiest yet the most misunderstood food in the world. Let me explain why in this post and show to how to tackle the most sublime epicurean delight, which some might consider ‘too classic’. But as a devoted listener of A Taste of the Past, I have deep appreciation for traditional foods. This post inevitably made me dig into the album of the best moments in my life. It was supposed to be written before the duck season in February, or even earlier. Despite its delay, I thought I’d post it after tucking away my second batch of duck confit this week at the winery, in the deepest corner of the fridge, not to be tempted and open it up any time soon. It will sit there for at least one month to further develop the true confit flavours. If I can make duck confit with a small convection oven, so can you! Neither slow cooker nor sous- vide is required. Imagine numerous dishes I can make with this …

Special Lunch by the Chef and Spanish Priorat Wine

Finally, she kept her promise of reciprocation. Dolores the chef came to my soiree and shared her passion and experiences with me. It was such a delightful session that I’d been waiting to meet her again ever since. The life in Istanbul is unimaginable for most of the people who have never set foot in this world. It’s big; it’s chaotic; it’s frustrating; it’s addictive. Compared to the size of the city, I feel the city is the smallest when I long for exciting food experiences. It’ll be even worse when the bans on alcohol and social activities become more serious. I feel bad talking about food when people are going about, angry after the disappointing election results. But let’s forget about the politics for a second. Foodies living in Istanbul have a dilemma. Where should we go to eat? Hmm….after some searching and thinking, ok, they come to this: let’s cook at home. Yes, we foodies cook better than any restaurants in Istanbul, believe or not, and even better, it costs far less for …

Stuffed Cabbage Rolls with Lentils / Wine Tasting Revision

I will be cramming for the next few days using the period of the calm before the storm as I have so many stories from my holiday that I’d like to tell you, whether you’re interested or not. But I can make you interested with my food shots or make you stop doing whatever you’re doing and put little thoughts into food and life for a few seconds. I made this dish from leftover confit de canard that I cooked on the previous night. I couldn’t eat two legs but Cyrille, the gourmand, easily finished two legs. I saved one leg for next day’s lunch but I didn’t eat it. Instead I used it for the dinner menu. Without the confit, this can easily make a beautiful vegetarian dish as in the one stuffed with wild rice and nuts. So-called stuffed cabbage rolls exist in many countries. Polish Golumpki is one example but all eastern European countries have it one way or another. Turkish dolma is one variation and Morrocan stuffed cabbage, stuffed with rice …

Confit de Carnard / Quick Easy Fondant au Chocolat

The days of blue sky, as in the photo, seem to have ended in this part. The trees have lost their charming colours and now have more naked colours of brown. As I’m having my last week in Jura, I’m already being nostalgic, looking at all the photos from my crazy 3 week-long adventure of the Jura mountains and Jura wines. I have the last mission to complish, which is to visit the froggy lakes that were featured in Triplets of Belleville and eat frog legs, which will be the last supper to celebrate the end of my gastronomic holiday.