Duck confit is a preparation where duck meat (usually from the legs and thighs of the duck) is cooked in its own fat and then preserved in that same fat. The fat forms a barrier that keeps air and moisture out and along with refrigeration prevents spoilage. The tomato conserva that I made back in [...]
Posts Tagged ‘brie’
Cooking Entirely Without Gas
In April and early May warm weather comes as a welcome surprise and home cooks rush outside for the season’s first session with their long-neglected Webers. By the end of November most are driven inside to the comfort of oven-heated kitchens but for those willing to brave the chill, outdoor cooking at this time of [...]
