Explore by Tags
Entries tagged with 'duck'
Page 1 of 2
A Sandwich A Day: Duck Confit from Le Marché du Quartier at Borough Market, London
I was at Borough Market, walking around after I'd had my requisite chorizo sandwich at Brindisa, when I walked by a huge, steaming paella pot vat of shredded duck. When you see that much duck confit in one place, you've got to talk to someone about it, figure out what's going on, and decide how you can eat it immediately. Fullness should not be prohibitive.Snapshots from Paris: Salads at Le Relais Gascon
It's essentially a salad in name only. There is a nice bed of greenery down there, dressed in a simple, creamy vinaigrette. But on top are potatoes sauteed in garlic and olive oil; and in the case of the Gascon, an incredibly generous cut of foie gras and tender petals of smoked magrets (duck breast). So that's: fatty duck, fried potatoes, and fattier duck. (And green stuff.)The Nasty Bits: Pate
This is the first of probably many posts on pate. Why it has taken me almost two years to talk about pate in the Nasty Bits column, which by definition emphasizes ingredients like liver and fat, is really only due to my fear of overeating it. I envy those friends who can have just a little nibble on toast and bread, then say, "oh, that's too rich for my blood!" I can easily polish off a slice of pate like most people would a slice of cake.The Nasty Bits: Muscovy Madness
My intention was to let the confit rest for about a month before eating the duck, but one thing led to another, and half a year later, that pot was still in my fridge with its parts intact. The more I thought about it, the more frustrated I became, knowing that breaking into the pot would be time-consuming even if the results were going to be delicious. So one of my New Year's resolutions was: get rid of that giant pot of fat with the confit.Boston: Rialto's Slow-Roasted Duck with Escarole, Roasted Fingerlings, and Sicilian Olives
Chef Jody Adams' slow-roasted duck at Rialto is some of the best duck you'll ever eat. Period.The Physiology of Foie: Why Foie Gras is Not Unethical
Video or photographic footage of one badly managed farm or even a thousand badly managed farms does not prove that the production of foie gras, as a practice, is necessarily harmful to the health or mental well-being of a duck. Foie gras production should be judged not by the worst farms, but by the best, because those are the ones that I'm going to choose to buy my foie from if at all.The Food Lab: How to Make Peking Duck at Home (From Scratch!)
Does anything get golden browner, crispier, or duckier than Peking duck? When properly prepared, the deeply flavored skin should crackle and crunch with the slightest touch of your teeth, and the meat (more of an afterthought, really) should be moist, tender, and flavorful. But getting a decent version—even at a restaurant—can be a chore. Even places that do do it well generally require at least a day of advanced notice. Why, you might ask? The preparation is intensely complex, that's why.How to Bake in a Salt Crust
Baking in salt involves burying food in a sand-like mixture of salt and egg white. The salt insulates the food, cooking it gently and evenly. When the dish comes out of the oven, you crack open the hardened, golden salt shell to unearth a moist, evenly cooked and fragrant buried treasure.A Damn Good Duck in Chicago at BBQ King House
[Photograph: Sheri Will] I'm sure the Butterball folks have some ninja on retainer that will assassinate me for this, but here it is: I don't like turkey. I can stand it, but given a choice to cook any protein in the world, it's probably the last one I would. I've had it brined, deep fried, roasted, spatchcocked, and sautéed. The only time I really liked it was slathered in mole on a burrito and once at my brother-in-law's, smoked and doused in barbecue sauce à la pulled pork, but both of those experiences were more about the sauce than the meat. There was also the Thanksgiving I confited a bunch of legs. Not bad, but turkey skin cracklins aren't...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
This Week at Serious Eats World Headquarters
The Vegan Experience, Day 27: Vegan Fast-Food Options
Dinner Tonight: Swiss Chard and Pasta Soup
