Monday 7.6.2010 Breakfast - Duck Confit

Another hash here.  For this I use duck confit picked from the bone.  I brown up potatoes and apples separately.  Then toss them with caramelized onion and the duck meat.  Add dijon and sherry vinegar.  Then saute them all together and season to taste.  I usually have this for breakfast but it could be a great lunch or dinner.

Saturday 29.5.2010 Lunch - Duck

I took the leftover pieces of the duck from last week and cofited them in their own fat.  These pieces included the neck, the two wings, the tail, and the heart.  After four hour in a low oven, I picked the meat off the bone and added enough of the fat so it just oozed.  I flavored it heavily with salt, pepper, anise, coriander, ginger, and cinnamon.  I will cap this with a little more fat to help preserve it.