Tag Archives: duck

Duck Confit: A Great Way to Fool People Into Thinking You’re Fancy

Duck confit sounds like a class act. It’s on every bistro menu from here to Boston not because it’s some tricky dish, but because it turns out it’s one of the easiest ways to impress people. Anyone can make it, as long as they have plenty of fat lying around. Continue reading

“Our Ducks Have Untrimmed Bills”

Sometimes you learn of the horrors that go on with the leading food brands by reading the labels of smaller goody-two-shoes brands. “No trans fats” on one package means that everything else in the aisle that doesn’t say so is just lubed to the gills with them. “No hormones” means that if you eat that other guy’s meat, you will most certainly sprout bonus genitalia. And this package of frozen duck breasts? It informs me that Bell & Evans is not party to the heinous practice of trimming ducks’ bills. Thank goodness! Continue reading

Total Hack: How To Make Duck Pâté Really Fast

Pâté is cold meatloaf for snooty people. But when I start eating it, I can’t stop, especially if it’s accompanied by those cute little cornichon pickles. Everyone from Julia Child on down has a method, but whenever I read the multistep process involved, I feel lightheaded and have to sit down (and eat more pâté). Out of sheer laziness, I have backed into a foolproof pâté recipe of my own. Look, French people will probably kill me for what I’m about to tell you, but it’s worth dying for, just to know I’ve spread a little bit more pâté around the world. Continue reading

Sous Veni, Sous Vide, Sous Vici

As you might have heard, I played around with the SousVide Supreme for a review on Gizmodo. Basically I spent two weeks vacuum sealing meats into plastic bags, then cooking them at precise temperatures–you should read my review for a more clear description.

As overwhelmed as I was by having such a chef-grade tool at my disposal, I did whip up some nice food, though managed to bomb a few dishes too. (Would it feel right if I nailed every challenge? This is about failing and dealing as much as it is about getting shit right.) Anyhow, here’s a quick rundown of my sous vide concoctions, with some commentary I didn’t/couldn’t include in my Giz piece: Continue reading

Roasting the Dickens Out of a Christmas Goose

This Christmas, when my mother-in-law asked me what we should do for dinner, I blurted out, “Goose.” I had no recipe in mind, had no experience cooking a goose, didn’t even know how you’d acquire one. I just knew that goose was at the center of the Old World holiday feast, a fattier, darker, more hallowed precedent to the American turkey, and I wanted one at the center of our table. Continue reading