Did you confit it in the circulator, or did you take an already confited leg and then immerse it?
In the machine. I use Matt's recipe to season it, wash it off, pat dry, put 1 tblsp of duck fat and one leg in each bag. 176 for about 18 hours, crisp in the toaster convection oven.
In the machine. I use Matt's recipe to season it, wash it off, pat dry, put 1 tblsp of duck fat and one leg in each bag. 176 for about 18 hours, crisp in the toaster convection oven.
my woman made some pasta from scratch, I made a salad and did a steak, sliced it up and put it on some rocket and put some gremolata on it. A little interruption during dinner, by my little urine-scented furry friend:
I saved the rendered duck fat from Wednesday, took some chicken breasts, pounded them flat, dipped in cream and dredged in seasoned flour and pan fried in the duck fat. Drizzled a little truffle oil over them on the plate. Side of broc baked with olive oil, S&P and finished with a little butter and Parm cheese.
she's a good little dog... just spoiled beyond belief by the girlfriend. I haven't drank a drop for a couple days now, I'm already hungry again because I'm missing like 1000 calories I'd normally have by this time at night. Maybe I'll whip up some fried rice....
I've had strep throat for about a week, haven't really eaten much during that. I can feel my symptoms getting milder as today went on, and I think I'll be better tomorrow, and hopefully able to eat a full meal for lunch and dinner tomorrow. And oh am I going to eat. And eat. And eat.