So for a couple months starting in August, a big jar of duck legs congealed in duck fat (aka, duck confit) sat in this writer's refrigerator. And finally, the jar came out. And this is one of the things that happened to it.
Fellow foodie and Chef's animal-partner-in-crime (literally, the crime part, as in bashing in a pig's head, although the pig was already dead at the time) Matt made a cassoulet with the duck confit, beans, pork and probably some other meats I do not remember (was there lamb in there?). I did not participate, although everyone who tried it insisted it was delicious.
On a happier note for this pescatarian, Chef did make this delicious zucchini salad. Yum!!!
No comments:
Post a Comment