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duck confit
Apr. 22nd, 2007 10:38 pmHad some of the duck confit tonight, so if you never hear from me again it's because I gave myself botulism poisoning... Sliced some potatoes thinly and roasted them in some of the duck fat for twenty minutes or so, then popped the duck on top for twenty minutes to heat it through and crisp it up. Steamed carrots and asparagus as veg, and a rhubarb sauce to cut the richness of the duck. Yummy. Other Half reports that it goes very well with a nice 2005 bordeaux.
I went googling for a rhubarb sauce recipe and found this recipe for baked mackerel and rhubarb sauce. I didn't actually go with this, but used it as something to work from on proportions for booze, liquid and sugar -- what I did was use a couple of sticks of young rhubarb, a tablespoon or so of sherry, and around a quarter of a bottle of Bundaberg ginger beer (the real deal, brewed from ginger and cane sugar, and no filthy corn syrup) for a rhubarb and ginger sauce. Worked very well, at least from my perspective -- and it certainly went with what *I* was drinking, which was the rest of the bottle of ginger beer.
I went googling for a rhubarb sauce recipe and found this recipe for baked mackerel and rhubarb sauce. I didn't actually go with this, but used it as something to work from on proportions for booze, liquid and sugar -- what I did was use a couple of sticks of young rhubarb, a tablespoon or so of sherry, and around a quarter of a bottle of Bundaberg ginger beer (the real deal, brewed from ginger and cane sugar, and no filthy corn syrup) for a rhubarb and ginger sauce. Worked very well, at least from my perspective -- and it certainly went with what *I* was drinking, which was the rest of the bottle of ginger beer.