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Post by bazfaz on Jun 23, 2009 21:14:38 GMT
We had confit de canard on Sunday night. BigIain will be amazed to hear that it was not all finished. So tonight (Kerouac should avert his eyes here) I stripped the flesh off the duck bones and served it with thin sliced onions and - gasp - chunks of peach. My daughter kept wanting more.
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Post by Deleted on Jun 24, 2009 0:40:39 GMT
Why no recipe for us ? Such a tease!
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Post by bixaorellana on Jun 24, 2009 1:03:10 GMT
I believe the confit to which the Europeans here frequently refer is something bought already made. Isn't it duck stewed or roasted to a fare-thee-well, then put up in its own juices?
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Post by ddddyyyy on Jun 24, 2009 1:26:33 GMT
I agree with bazfaz
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Post by bazfaz on Jun 24, 2009 9:48:25 GMT
I am honoured that ddddyyyy's very first post agrees with me. What a sensible woman.
There is no recipe because, as Bixa says, the confit is already long cooked. I just put it under grill to crisp it.
As for the left over cold confit... I gave what recipe there was: just the flesh stripped off the bone, a peach chopped in peanut sized bits, slithers of onion, s & p, adrizzle of olive oil.
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Post by mockchoc on Jun 24, 2009 10:10:53 GMT
Very sensible to agree with the fazmaster.. lol. Umm hello Mrs Faz?
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Post by bjd on Jun 24, 2009 13:22:39 GMT
A friend came for dinner recently and brought a quiche but instead of the usual bacony things (what are lardons called in English?), she used a mixture of pieces of confit de canard and mushrooms. Delicious.
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Post by bazfaz on Jun 24, 2009 15:04:32 GMT
I see in English supermarkets packets marked Lardons. I suppose it is coming into use. Otherwise, bacon bits.
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Post by Deleted on Jun 24, 2009 16:41:32 GMT
I am a quiche purist (even though I do not eat them) and regularly rail against people who call things quiches that have items other than the specific traditional ingredients. Just about every day in Paris, I hear someone say "I made a quiche last night but I used ham instead of bacon." Well then it isn't a quiche, damn it!
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Post by bixaorellana on Jun 24, 2009 16:49:20 GMT
I am extremely sorry, Mr. Purist, but you are -- how shall I say? -- wrong.
If a person said, "I made a quiche Lorraine last night and substituted ham and added cheese.", you'd be quite right in bitch-slapping that misguided soul into a corner of the Barnes and Noble cookbook section.
But quiche as an open-faced pie with a custard base can have all sorts of different ingredients incorporated into it.
*patiently awaits answering blast*
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Post by Deleted on Jun 24, 2009 16:51:20 GMT
You can shove it up your..... ;D
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Post by bixaorellana on Jun 24, 2009 16:54:31 GMT
Sorry, can't reply now.
I'm off to get a Sweet Sue Confit de Poule into the mail for you!
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Post by mockchoc on Jun 25, 2009 16:37:15 GMT
I bought confit de canard today. I am very happy but feeling guilty not making it from scratch.
Still I can't wait!
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