“Oh, how I love duck confit. The crisp skin, the unctuous flavorful meat. There are few things better. Seriously. It’s up there with bacon.”
– Michael Ruhlman, Notes from the Food World
Buenos Aires – Private party this last week for the coaching staff of U of Chicago’s men’s and women’s basketball teams, most of the menu picked from some favorites – the olive oil poached trout with romesco sauce and shaved avocado, a brussels sprout bisque, huatia sulcana, and chocolate-chili cake with chocolate-olive oil mousse. But, in the middle of all that, a standout dish…
Each plate, three rounds of soft, semolina and egg yolk pasta, layered with duck confit that I made the day before that I’d diced up and then mixed with a sauce of cream, melted goat cheese, and lots of roasted garlic. On top, asparagus that had been blanched, shocked, and then sauteed in duck fat, along with duck skin cracklings – I took the skin off the confit, slivered it, and then fried it in the duck fat. Some dishes were just meant to be.