Archive for the 'Duck' Category

Sous-Vide Duck Confit with Pomegranate Poached Pear & Mache Salad

Confit preparations originated as a means of preserving meats without the use of refrigeration. The centuries-old process of making duck confit hasn’t evolved much for the simple reason that our ancestors realized it would be dumb to try to improve upon something that’s already perfect. And dumb it would have been. The biggest improvement is […]


Socca with Duck Confit, Peppery Greens & Plum Sauce (aka Peking Duck Redux)

 I’m pretty sure you’re already familiar with Peking duck, the famous roast duck from Beijing that has been prepared since the imperial era. The meat, or rather the crispy skin is served with steamed pancakes, scallions and plum sauce. The diners spread sauce over the pancake and it’s wrapped around the crispy skin with scallions […]