The whole confited garlic bulb is a useful addition and keeps well in the fridge The jelly can be sliced off with a knife and frozen. This poured into a plastic container, allowed to set and then turned upside down to get the block of fat and duck jelly out. When the fat is cool, but still liquid, I ladle it back into containers for storage in the fridge, being careful not to stir up the fat, as the bottom layer will be an intensely concentrate duck stock. Rather than storing them under fat, I weigh and vacuum pack the individual legs. Then I swihch off I let the legs cool down before putting them in a basin to drain. I usually do a batch of six legs on an induction hob in a large cast iron Le Creuset casserole (Dutch oven) I try to keep the cooking temperature between 80 and 90° Centigrade (c.175-195F). I follow the recipe pretty closely, but use sea salt and microplane rather than crush the garlic I live in in the Aveyron dept of SW France, where every butcher sells confit de canard, However, I've been using the Epicurious recipe for a few years because I can control the result, and it's a third cheaper than buying the readymade version, which is often too dry. Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours. Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Continue to cook duck, maintaining a temperature of 190 to 210☏, until a wooden pick slides easily into thighs, 2 to 3 hours more. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190☏, about 1 hour. Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Highly recommend this for everyone who enjoys well-prepared food in a pleasant atmosphere.Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. The restaurant is open for lunch and dinner, seven days a week. The coffee is also fresh, strong and delicious. My husband chose the flourless chocolate torte with raspberry coulis and whipped cream for dessert and gave it an A+. Order the wild rice salad this is an unique and tasty accompaniment to the sandwiches. Highly recommend the grilled chicken wrap and/or the grilled chicken on ciabatta. Our waiter, Tracy, was most helpful in explaining the menu, letting us know which items were fried, added bacon, etc. The food was excellent! The menu offers a good selection of items, along with a nice wine selection. Conveniently located in a popular shopping center, the restaurant stays very busy, so be prepared for a wait. The Wild Thyme Gourmet's outdoor patio dining was the perfect place to relax in a casual atmosphere. After a nice afternoon hike at Whiteside Mountain, my husband and I drove into Highlands for a late lunch.
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