Friday, January 30, 2009

Bacon Brunch Cookies

I got snowed in at work on Wednesday night (good thing I work at a hotel!), and while I was gone, M. made these AMAZING cookies. Seriously. I am not a big cookie fan in general, but maybe that's just because I've never had cookies like these before.

He dubbed them 'Brunch Cookies,' because they have bacon and maple syrup in them. They are a delicious blend of sweet and savory, with hints of black pepper and cardamom. And the best part? He made the recipe up himself!

Brunch Cookies

1 1/2 c flour
1/2 t baking soda
1/2 c sugar
1/3 c maple syrup
1 egg
1/2 t vanilla
Pepper (3 turns on the grinder)
1/2 t cardamom
4 pieces of bacon, cut into 1/2" pieces

Cook bacon until crisp (no mushy fat). Sift dry ingredients together. Cream sugar and butter together, add vanilla and egg. Stir in dry ingredients. Add bacon and spices, stir until bacon is as evenly spaced as you can make it. Dough will be wet.

Bake at 350*F for 10 minutes.

And in the words of Carla from Top Chef, when asked why she chose to use bacon: 'I just really like bacon.' Amen!

Wednesday, January 28, 2009

Red Lentil and Potato Soup

I've been hearing a lot about lentil and potato soup lately. My friend Elizabeth blogged about her's recently, and my mom mentioned that she had some good lentil potato soup at a cafe in Maryland. Plus, I had a bunch of red lentils leftover from my Mulligatawny Soup Mix foray at Christmas. So it only seemed appropriate on the eve of *another* Portland snow storm, to make some lentil soup.

I started by chopping all my ingredients: carrots, onions, celery, garlic, red-skinned potatoes, and acorn squash. Oh, and bacon too, because duh.

I sauteed the mirepoix in 2 tablespoons of butter until the onions were transparent, and it smelled nice and yummy. Then I added the bacon, cranked the heat up, and cooked the crap out of it. I cooked it longer than my instincts told me too, and I'm glad I did! I didn't want pieces of gross, soggy bacon fat in my finished soup, so I made sure to fry that bacon for a good while.

 Oh, I added the garlic in towards the end of the sauteeing- I didn't want it to burn and turn bitter.

Then I added the potatoes, squash, and lentils and cooked them until the lentils looked like they had soaked up some of the fat. The bottom of the pan was all nice and brown too, so I deglazed it with some dry sherry.

Now for the easy part- I added bay leaves, fresh thyme, salt and pepper, and about 6 cups of chicken stock (homemade!). I brought it all up to a boil and then reduced to a simmer until the potatoes and squash were tender. Oh, and towards the end, I remembered that I intended to add some diced tomatoes. But I didn't want to just dump in a whole 14 oz can, after my chicken broth tasted so yummy. So I added about 1/3 of a can (tomatoes and their juice).

I served it garnished with fresh black pepper and sour cream, with a slice of whole wheat bread covered in olive oil. It was delish!

Monday, January 26, 2009

Eggs Benedict and Blender Hollandaise

Ok, I love Eggs Benedict, but I think the hardest part about ordering it out is choosing between the traditional one and the Florentine version. Spinach OR ham? I have to pick!? So when I made brunch this Sunday, I loaded my Bennys up with both (and tomatoes, too)!

The last time I made hollandaise, I went all out with the double boiler, and the sauce was sooooo good. Like, the best I've had (second maybe only to a french restaurant in Richmond, VA). But this time I was feeling, a little, uh, lazy. So I decided to make Blender Hollandaise! Way easy, and while it wasn't as light and lemony as the longer version, it sure was good!

Blender Hollandaise

3 egg yolks
1 stick of butter
Juice of half a lemon
Pinch of salt

Blend egg yolks, salt, and lemon juice for 3 seconds. Heat butter until bubbling. Pour butter into blender while blending. By the time you are finished pouring, the sauce is cooked. Voila! If its too thick, add drops of warm water. You can keep it warm by putting the whole blender into a container of warm water. Really, its that easy and does not need to be intimidating.

Poached eggs, too, shouldn't strike fear in your heart. Boil 2-4" of water and then reduce to a simmer. Add 1/4 t salt and 1 T vinegar (any kind). Crack an egg into a bowl, and then add the egg to the water by lowering the bowl into the water and tipping it until the egg slides out. Remove the egg after about 3 minutes with a slotted spoon, if you like the middles runny, like me. Making the perfect poached egg might take a little practice, and the whites stick together better if the eggs are really fresh. But the best part is that you don't need any fancy gagdetry, just a pot and a spoon. Yay!

And if you've been following along at home (like you do with Bob Ross), then you know that you can use the English Muffin bread I recommended in your Bennys. Perfect!

Saturday, January 24, 2009

Peach Thyme Stuffed Pork Loin

After attending the ice bar event at Portland Harbor Hotel last night, I decided I needed a night in- dinner and a movie sounded good! M. got *another* Jamie Oliver cookbook from the library, and so I decided to make his peach pork tenderloin. I bought the pork at Whole Foods using the remainder of my gift card from Christmas (thanks Dad!), as well as the out-of-season peaches. I figured they'd sweeten up after some time in the oven.

My sous chef M. expertly butterflied the 2 lb. tenderloin, and we marinated it for several hours in thyme, s&p, olive oil, and garlic.

We set the timer for 45 minutes and went off to the grocery store to rent a movie and buy a meat thermometer... because to avoid cooking the crapola out of pork, you really just need a thermometer. All my cookbooks offered no helpful 'x number of minutes per pound' formula, like I'm used to with chicken. So we caved, and just bought a thermometer. When we got back, we had a minute left on the timer, and it was perfectly done!

The pork rested on the counter while I made a gravy using the pan drippings, mashed some red skin-on potatoes (with boiled, whole garlic cloves) and M. sauteed mushrooms he'd marinated in spices, butter, and oil and some spinach too. Whew! It turned into a big meal, but we just had so many ingredients in the fridge that I couldn't resist using.

And it all came together beautifully, although those peaches didn't give up the sweetness I wanted- that's what I get for getting lured in by out-of-season fruit. While the pork was supposed to be the show stopper, the veggies were my favorite!

Friday, January 23, 2009

English Muffin Bread

I was inspired to make this bread after I had it at Arabica, the excellent coffee shop at the end of Free Street that serves toast for breakfast (love that!). At around the same time, my friends (who live on their boat) mentioned that they had English muffins rising back at home for breakfast the next morning. I thought, if they can make it on a boat, how hard can it be!

So I gave it a whirl and it was a huge hit. The Joy of Cooking doesn't have a recipe for bread (just muffins), so I turned to the Great Internet. All the recipes I found were for two loaves, god knows why, but after I made it, I sure was glad I had two loaves! This stuff went fast, so I recommend making the full recipe, although it halves easily.

English Muffin Bread

6 cups bread flour
2 packages yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cups water
1 tablespoon sugar
2 teaspoon salt
2 tablespoons cornmeal

Combine 3 cups flour, yeast, and soda. Heat milk, water, salt and sugar until warm, but not hot (too hot and you'll kill the yeast, if u have a therm. its about 140). Stir liquid into dry ingredients.

Add a cup of flour at a time until you have a sticky, but not dry dough. I omitted about 1/2 cup (some recipes only call for 5 cups total).

Put dough in a greased pan that has been liberally sprinkled with cornmeal. Cover and let rise until doubled, about 45 to 1 hour (or more, don't be shy!).

Bake for 25 mins in a 400 degree oven.

To serve, toast slices and use lots of butter!

Oh and I almost forgot the best part - this bread requires no kneading!! The lazy girl's loaf, yes, I love it!

Homemade Chicken Stock

You should make your own chicken stock. Really. Stop rolling your eyes at me, I mean it. M. made a roast chicken for his lunches this week, and so I used the carcass to make stock. It's so easy, kinda fun, saves you bucks (have you seen what they're charging for chicken stock these days!?), and you'll always have it on hand.

Joy of Cooking says to cook the chicken with a mirepoix (diced carrots, onions, and celery) and a bouquet garni (a fresh or dried herb bundle- see, if you had the Food Lover's Companion, you'd know these things!). But Jamie Oliver says (and that's one reason I like him) just throw in pretty much whatever you have on hand that's savory.

I covered my carcass with cold water and added fresh thyme, oregano, and rosemary, 3 cloves of unpeeled garlic, half a roughly chopped onion, and a chopped carrot (ain't got no celery). I brought everything to a boil, then reduced it and let it simmer for a few hours. About halfway through, I added another 2 cups of cold water, since the broth had reduced. You can also add bay leaves, marjoram, whole peppercorns, parsley, leeks, cloves... if you'd add it to soup, you can put it in your stock!

After I strained it, I was left with this!

I have it in Mason jars to cool down and then skim the fat off, but I'll freeze some of it in ice cube trays (I thought this was a particularly ingenious idea, since you can then use as little as you want without thawing a whole thing of it).

So are you going to try it? Cuz you should!

Thursday, January 22, 2009

Bella Bresca

Ed. note: Bresca closed in 2013. The chef now operates Bresca and the Honey Bee at Sabbathday Lake, New Gloucester.

I discovered this little restaurant while walking around the Old Port one day... it wasn't open, but as I peered in through the glass front and saw only five tables, I was intrigued. So when I suggested Bresca as our dining choice for the evening, M. leapt at the chance.

I made a reservation (we were probably safe on a Wednesday, but if you're interested in a Friday or Saturday, def call ahead), and when we arrived we were seated at a cute two top in the window (the evening's entertainment was a fire truck!). The decor is very chic, the photos clipped to a wire on the wall are from the chef's time in Italy. I was amused by our table decoration of a slice of wood, and there were beautiful roses in the window.

While the wine list is extensive, I chose beer- randomly picked the Organic Amber Ale and was delighted to find its from Baltimore, Maryland! How I missed this local beer when I was in my hometown, I don't know, but I am going to do some research! (P.S. I did that research and found that Oxford Organic Amber Ale is made by Clipper City Brewing Company, who also makes the Heavy Seas line, which is available in Portland.)

The menu is great for me, since I always want to try one of everything. They offer 'before,' 'firsts,' 'pasta,' (available in app or entree portions) and 'seconds' (entrees). I was drawn to the dates stuffed with chorizo and gorgonzola, as it reminded me of the best bruschetta I've ever had- blue cheese, figs, and prosciutto at Bella Luna in Maryland.

The dates were good, a little 'date-y,' but maybe I'm just a philistine...

The duck confit (a 'second'), however, was excellent! It's served with red cabbage and sliced apples, an unidentified green herb that had a very unique flavor... (probably just parsley, ha).

My entree was a salad special- speck or smoked proscuttio with asparagus, green beens, marinated artichoke hearts, frisee, and something about roasted almonds (there were a lot of ingredients flying around when the specials were read off). It was so good and the perfect portion. I am so glad the serving sizes aren't gargantuan at Bresca, so I could sample so many dishes. I love all things salty and marinated, so this salad had it goin' on for me.

M. ordered a full portion of the pasta special, with was served with a Sunday sauce (red sauce with sausage, sausage, and more sausage) and herbed ricotta. I was only 'allowed' a few bites, (and I thought we were sharing!!) so I can't say too much about it, 'cept that that cheese was so smooth and yummy.

Dessert, oh sweet, sweet dessert... again, I had to really concentrate on the desserts to picture what each one was (as they were recited by our server), and do they really have to tell you every ingredient they used in each dish? I mean, there's a lot going on there! But, anyway, when I heard panna cotta, I was sold.

The fruit & sauce around this custard was of a tropical bent and almost overpowering in its acidity. But the panna cotta was excellent, so creamy and flavorful. It's accompanied by a white pepper and orange blossom gelato, which was startling at first, but then really cool.

I had a great time, and really liked the attention to detail... like the foie gras slices on parmesan crisps that came out at the beginning of our meal from the chef (who is a woman, hell yeah!). And I love going to a place where the menu catches me slightly off guard by using ingredients I've either never had or never heard of. Plus, I was entertained by being able to overhear snippets of conversation from each table in the restaurant.

Bresca, 11 Middle Street, 207.772.1004, a new favorite treat of mine.

Bresca on Urbanspoon

Monday, January 19, 2009

Dinner at the Dogfish Cafe

Come Friday night, M. and I realized that we'd gone a whole week without eating out (a major triumph!). So of course, we treated ourselves to... dinner out! We had an awesome meal at the Dogfish Bar & Grill on Free Street a few weeks ago, so were looking forward to trying their more upscale restaurant, the Dogfish Cafe.

There was a bit of a wait, so we sat at the bar, sampled some local draughts, and did some people watching. That part wasn't too hard since everyone was sitting really close together, what with this cozy little place being so busy on a Friday night. When we got to our table, we were a little confused by the menu... we'd looked it up online, but assumed that what we saw was the lunch menu, since there weren't any entrees, but just sandwiches and wraps. Turns out that is the dinner menu, but the specials that night (maybe every night?) were more traditional entree dishes, so we were happy. We started out with the mussels, which are served with "linguica sausage and roasted red peppers in a herb white wine sauce."

Absolutely delicious. You know the kind, where you want to slurp up as much sauce as you can with your mussels. These babies come highly recommended!

For our entrees, I ordered the seared tuna steak with curried potatoes and warm veggie slaw.

The tuna was cooked wonderfully, so no disappointment there, however, the curry potato cakes were terrible!! The curry flavor was way too strong and not complimented by anything. It tasted like the chef had just dumped curry into some grated potatoes and slapped it all on the grill. Besides, even if the potatoes had been done well, I don't think yellow curry is a very complimentary flavor to seared tuna encrusted with sesame seeds.

So when the waitress asked how our dinners were, I told her everything was great (with M. staring me down, urging me silently to speak out against the curry). But when she came to clear our dishes, she asked, 'how did you like the potatoes with the tuna?" and we unleashed our wrath. "It was terrible!" we cried.

And the waitress said she hated it too, but the chef told her that she just didn't understand. Didn't understand what she liked and what she didn't?? Our waitress said she'd give an anonymous complaint on our behalf, and we were grateful. If they served one more curry potato cake that night, it was one too many! So that was a pretty funny experience, and I was happy for our waitress' candidness.

Tres Leches the Redeemer!

Described as a 'spanish tiramisu,' this strawberry tres leches was so good! I hope for your sake it's not just a special dessert, because this one is worth stuffing yourself for. As you can see, we were so eager to try it, I forgot to snap a pic until it was almost gone.

So yeah, Dogfish is definitely a go. Try 'em both- one is billed as more casual than the other, but I found they're both pretty laid back.

Dogfish Cafe on Urbanspoon

Friday, January 16, 2009

Maine to Maryland Steamed Shrimp

Inspired by the article "Here's the Catch" in the Washington Post about community-supported fisheries in Maine, I went to the store in search of some locally-caught shrimp. I thought they'd be a nice addition to the mushroom risotto I was making for dinner. That idea was quickly shot down by M. To his credit, he suggested we steam the shrimp in Old Bay, a favorite dish of ours from the summer we lived on Maryland's Eastern Shore.

I got a pound of local, raw shrimp for $4! They weren't as big as the jumbo mama's next to them, but you can't beat that price for a pound of shrimp! I made cocktail sauce using fresh horseradish root and my new microplane (yay Christmas present!). The scrimps were steamed for about 5 mins. in the big ole lobster steamin' pot I picked up at Goodwill.

While cooking, I got so excited as I realized this was the perfect Maine to Maryland meal! Local shrimp, supporting our waterways and fisherman (yayy) and Old Bay seasoning, served with memories of sitting at the marina bar, peelin' shrimp and drinking Ice Picks (iced tea and vodka, yum). Perfect memories for a day when its, um 7? outside. Brr, can't wait for summer!

Wednesday, January 14, 2009

January Sunshine

When I got back to Maine from my Christmas vacation, I had the hankering to make a meal using locally produced ingredients. I recently finished reading Plenty: One Man, One Woman, and a Raucous Year of Eating Locally by Alisa Smith and J.B. Mackinnon who pioneered the idea of only eating foods produced within 100 miles of their Vancouver, BC home for a year.

And while I don't think I am committing to the 100 mile diet right now (in January in Maine), I am going to try to incorporate as many locally grown and produced ingredients in my diet as I can manage (and afford). So I went over to the Portland Public Market to see what was local and in season. And I found local, organic sunchokes, also known as Jerusalem artichokes. In Plenty, they ate sunchokes in the winter as one of their first before-spring local finds.

So I went back home proudly bearing a bag of sunchokes and an unidentified variety of local squash (and out $8). The Joy of Cooking told me that sunchokes aren't related to artichokes, but are the tubers of sunflowers. And a quick internet search revealed that the most popular way to prepare sunchokes is to make a cream soup of them. Done.

So I kinda made it up, but here it is as best as I can approximate...

Sunchoke Soup
4 T butter
2 t garlic
1/2 small onion (or shallots), sliced
3 c chicken stock
1 c cream (I used half and half)

Peel and slice sunchokes. As you peel and slice, place the denuded sunchokes in a bowl of cold water with a splash of vinegar. This will keep the chokes from discoloring.

Melt the butter in a stock pot, and sweat the garlic and onions, for about 5 minutes. Add sunchokes and stock. Simmer until 'chokes are tender. Blend until smooth, add cream and return to low heat. Season with salt and pepper to taste.

As you can see, I served this soup in a small tea cup. I recommend small portions, because the soup is quite rich and best savored in little sips. I garnished it with sour cream and a sage leaf, but it stands alone just fine.

To round out the rest of my local, winter meal, I took inspiration from my friend Liz again and decided to make squash ravioli. Originally I intended to use the squash I bought, but then I spied my *old* Halloween pumpkin. I'd always intended to use it as food after its decorating purposes were served, but now I think I should have gone with the fresher squash.

But anyway, I roasted that baby with butter, maple syrup, cinnamon, and salt and pepper. When it was soft(ish), I combined it with some Parmesan cheese and sauteed hot Italian sausage from Whole Foods. The pasta was made from 3 eggs and 2 cups of Semolina flour and rolled out by hand (woof, I vowed to get a pasta roller after this latest experience). The ravs were served in a browned butter and sage sauce.

Et voila!

Oh yeah, some ravs are brown because M. added a walnut paste to the dough. He loves adding things to pasta dough, and I convinced him to only add it to half. The nuttiness in the pasta (and the kitchen, ha!) complimented the filling nicely.

So after this successful meal, I am going to further my local wintertime eating mini-experiment by ordering some meat and produce from the every-other-week Portland Farmer's market. I'll be sure to let you know how it turns out.

Monday, January 12, 2009

Some of my favorite things...

Some swear by Julia, some by Ina, others by Jamie Oliver. But personally, I'm a Irma and Marion girl. My friend (and the best boat cook ever) Jesika introduced me to the Joy of Cooking, and M. gave it to me for Christmas. And I love it.

It's where I get my banana bread recipe, my focaccia/pizza dough recipe, advice on cooking new vegetables and grains... and while it may not be as fancy as some of the newer specialty cookbooks available, it's where you can go to learn how to cook a dish perfectly and then, of course, embellish from there.

Food Lover's Companion is necessary to have on hand to settle bar bets. Really. Anytime you get in an argument about chutneys versus compotes (I know, that happens a lot) or find yourself wondering 'What exactly is a pink peppercorn?'... voila! You'll have your answer. (Unless you're one of those smarties who got an iphone or an itouch for Christmas, in which case, you can just look it up on the interweb.)

But do you know what the primary ingredient in red flannel hash is? Or when the best time to eat Menudo is (not the boy band!)? Or that pink peppercorns are not true peppercorns, but berries from the Baise rose bush? Well, ok, maybe you just don't care. (But FYI, beets are what makes the hash red, and Menudo is a spicy Mexican soup that has tripe and calf's' feet and is supposed to cure a hangover, thus best consumed on New Year's Day. Yikes!)

I definitely think this book is worth having on hand for the next time that someone tries to assert firmly that they KNOW what chowder is and how it's different from bisque. Think about it.

Sunday, January 11, 2009

RiRa and LaRoux Kitchen Snow Day

The city of Portland woke up this morning to a foot of snow! And after a long night out, my partner-in-eating and I decided to go down to the pub for lunch.

As we tromped down to Ri Ra Irish Pub in the snow, I mentioned to M. that I wasn't expecting too much from this place. When he asked why, I replied, 'Because there really only is room for one fake Irish pub in your heart!' And my heart already belongs to Bull Feeney's. But I'll save that for another day.

So on top of that one strike, I had just eaten really good pub food at Gritty's, the local brewpub. So when I saw the ruben sandwich on the menu at Ri Ra, I was reminded of the absolutely delicious one I'd had at Gritty's last week. Hoping for a repeat performance, I went with the Reuben again. Now all you Reuben purists, brace yourselves because... I can't stand sauerkraut. There, I've said it. But I love me a corned beef and swiss sandwich on grilled rye with coleslaw and Thousand Island. Call it what you will- I call it a Reuben.

Ri Ra's version of the Reuben comes with sauerkraut and Marie Rose sauce (fancy name for ketchup and mayo), but of course I asked them to hold the 'kraut. The trouble came when I tried to order a side of slaw and the oh-so-nice bartender informed me that they don't have coleslaw. ...Wha? M. ordered the fish 'n' chips - another dish that needs coleslaw! So right there, you have two dishes on the menu that would warrant stocking coleslaw.

So while you might chose Ri Ra as your favorite fake Irish pub (and you could still visit when you travel, as there's also one in Bethesda, Maryland; Atlantic City; Indiana; Burlington, VT...), keep in mind that there's only one Bull Feeney's and only one Jeff the bartender.

Ri Ra Irish Restaurant Pub on Urbanspoon

So to warm ourselves up before the snowy walk home, we stopped in LaRoux Kitchen store on Commercial Street. This place has everything you need in the kitchen and then some. I love admiring all the unique chocolates they stock (my favorite is the milk chocolate bar with bacon bits in it!) and I am intrigued by the additions of lavender, pink peppercorns, curry... sounds romantic.

Here you can see the chocolate truffle disply by the checkout, and also just how crammed full of awesome stuff this store is! Even if you aren't a chef or a foodie, you can still spend hours in this place perusing all the gagets and delightful foodstuffs.

So we left today with this little treasure...

I think its the perfect camping utensil! Made of bamboo, although they have a stainless steel option, this little guy seems like it would be the most efficient and lightweight addition to your mess kit. I'll let you know how it works out.

Friday, January 9, 2009

BBF Travels: London Holiday

Recently I was fortunate enough to be invited along on my aunt, uncle, and cousin's annual holiday trip to London! We went for a whole week, spanning Christmas Day and New Year's Day.

Now I don't know about you, but one of the first things I thought about England is "bad food." So I was hoping to prove this stereotype wrong on my trip - or else I was going to be miserable for the week. And while I did have some surprises (unidentifiable fried pudding, anybody?), I found the popular opinion to be unfounded. So here is the quintessential British dish... fish and chips!

This was my New Year's Day lunch, just enough grease and 'fried' to cure my touch of a hangover (I took it easy the night before). And I enjoyed schlepping all over town with my uncle in search of the perfect chip shop. While we did find it (go us!), it was closed. New Year's Day, after all. So we settled on a nearby *open* pub, The Shakespeare Head and had this lovely dish.

While I have had better incarnations of fish and chips, this one did the trick with a nice crispy coating on the fish and yummy seasoned fries. I later found out this place is a chain (which apparently some locations try to cover up - they are going for the unique British pub look, after all), so maybe that accounts for my standard dish. Oh, and that green mush in the back? That's a side of mushy peas, a traditional English side, and it was delicious! Much better than you would imagine mashed up peas to be... it tasted more like a combination of mashed potatoes and peas.

We took a day trip out to Bath, Stonehenge, and Salisbury to see all the sights. So while on our bus tour, I learned from our oh-so-knowledgeable tour guide Phil that the West Country is known for its Cream Tea, or tea served with scones, clotted cream, and jam. Having wanted to take afternoon tea in England in general, I was excited to learn we were in the home of the best kind of afternoon tea! Phil described clotted cream as 'butter on steroids,' and after our version at the museum shop of Salisbury cathedral, I have to agree.

You know that if the scones and clotted cream are this good in a food hall in a museum, that they must be amazing at little shops out there in the country. So yes, I was as happy as a pig in mud and am wondering where I can find clotted cream here in the States.

So all in all, I was delighted to find that the idea of British food being terrible is largely wrong. After all, it is a major metropolitan city, so one can partake in any type of international food: French, Italian, Indian, Chinese, Thai, Korean... you get the idea. And except for the Chinese and Korean food, we hit all of those genres. So as a parting shot, here's my first foray into Confit de Canard. I was inspired to order this dish by the ravings of my fellow food blogger Liz and her amour de canard.

I ordered this dish at Oriel on Sloan Square (if you're ever in the neighborhood), and the confit was accompanied with Lyonnaise potatoes and haricots verts. Oh so French and fancy! Everything was delightful, and in case you're wondering, duck confit is a duck leg preserved with salt and spices and then poached in its own fat. Yum! So rich and decadent. Maybe one day I'll make my own. A girl can dream...