Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an...
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Duck tongues? Wait, ducks have tongues? Yes, and the organ is actually a fatty delicacy. Barely two inches long, the tongue is small and flimsy but tastes intensely ducklike. When freshly fried, duck tongues are as addictive as potato chips.
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[Photographs: Michele Humes] Shopping List 16-ounce can cannellini beans: $1.09 Fresh rosemary: $1.49 Fresh basil: $1.50 Scallions: $0.69 1/2 pint cherry tomatoes (pro-rated): $1.75 Red onion: $0.28 Pantry items: Extra virgin olive oil, Dijon mustard, vinegar Total cost: $6.80...
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"Too often, we think of French haute cuisine without remembering the old, rustic heart that beats beneath it." A Split Personality France is a two-faced country. About a month ago, I ordered duck confit at an English French restaurant. It...
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I think the last time I had duck was in March of 2008, which is not something I'm particularly proud to admit. For my return I decided to try this recipe from Gourmet, which paired broiled duck with a...
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This is the accompanying recipe for Cooking with a Friend: Duck Fried Rice and Corned Beef. 1/2 roasted duck (purchase from a Chinese Market) 1 bunch scallions, sliced 3 carrots, diced 2 large eggs 1/2 teaspoon soy sauce 3 cups...
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Here in America we love to argue about food, from chili (should it have beans?), to macaroni and cheese (creamy or crusty?), to bagels (to toast or not to toast?). In France, they like to argue about cassoulet, the classic...
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Today's Cook the Book recipe, excerpted from A Platter of Figs by David Tanis, is for Five-Spice Duck Legs with Buttered Turnips and Fried Ginger. Don't be put off by the fussy, fusion-sounding name; David assures that this dish is...
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Just add salad! I've arrived at duck confit salad because of an embarrassment of riches. I've had at least four legs over the past couple months (and have loved every one), but it was time to see what else this...
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Oh, how I've longed for this dish. The moment I opened up Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, I’ve been eyeing that picture of duck breasts bubblin’ in a hot skillet with pineapple. I certainly had nothing to fear...
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