Tags » Duck Confit

Adventures with Duck Confit - Part 3

Good Evening!

It’s part 3 of the Duck Confit and I decided to make a terrine out of it.  First, i took the meat off the bone and removed excess fat.   194 more words

Recipe

Adventures with Duck Confit - Part 2

Good Morning (sorry for not posting last night).

With the 12-24 hour marinade period over, the duck legs are ready for their cook!

  1. Start by removing as much of the “rub” as possible while re-heating the duck fat in a separate pot.
  2. 155 more words
Food

Adventures with Duck Confit - Part 1

Hello and Good Evening!

Today I began the process of making Duck Confit which I will be using as part of an appetizer plate on Thanksgiving.   354 more words

Food

Macaroni and Cheese (with Duck Confit)

If last week’s post was all about pure decadence, this week’s post is all about simple comfort food with one of the most beloved side dishes of all time: macaroni and cheese. 792 more words

Recipes

Review: Loaded Pierogi

For the love of Pierogis

What better way to kick off my first blog post than my review of an up and coming Pierogi spot in the heart of Toronto. 132 more words

Duck Confit

CREATING CANAPÉS AND BOTANICAL COCKTAILS WORKSHOP BOOK NOW

CREATING CANAPÉS AND BOTANICAL COCKTAILS WORKSHOP

19th November (hands on) 9.30am-2.30pm £89.00

Teaching you some of Joy of Taste’s most loved Canapés the techniques & tricks to produce original, individual and exceptional delights and some amazing botanical cocktails to really add some fun. 186 more words

Taratata Bistrot

Because it was Restaurant Week 2014, le copain and I decided to try some place new located along Keong Saik Road: Taratata Bistrot.

At $35++ per pax, these were what we got: 478 more words

Singapore