Duck, Duck…

2009.Sep.12 Saturday · 7 comments

in Casa SaltShaker, Food & Recipes

“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…

Duck confit ravioli

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.


{ 5 comments… read them below or add one }

schussheim September 12, 2009 at 22:01

Oh, duck cracklings! In french they are called gribenes…

dan September 12, 2009 at 23:46

Mmmm… no, in French they’re called “bersaudes” – “gribenes” is Yiddish, literally meaning “scraps”.

schussheim September 13, 2009 at 23:20

Oy vey, Dan! Vus iz geveizn fin dain sense of humor?

dan September 14, 2009 at 08:52

Ya know, it’s hard to convey a joke sometimes in a blog comment, have to admit, I didn’t pick it up. Let’s try this again….

“French gribenes? Wat do da French know from gribenes? Probably dey cook it in de treyf fat and top it with grated milchik… what do dey call dat in Yiddish… a gratin, nu?”


schussheim September 14, 2009 at 16:19

Gratin-shmatim! A gantzeh mamzer!

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: