Sunday Supper: My Paris Kitchen

Sunday Supper: My Paris Kitchen

sunday-supper-paris-kitchen-cheers

's a rainy day desseSunday suppers aren't exactly new in our household. Some days are good, and like any cooking endeavors, some days are a total flop. I've had enough experiences with recipes that claim to be fool-proof and still ended up in a total train wreck to know that happy endings don't always result from religiously following instructions. Especially with savoury dishes, you really have to taste and tween, and most importantly "feel" the dish. (Seriously)

sunday-supper-paris-kitchen-grilled-endives

Tonight's dinner is inspired by my recent favourite food blogger, David Lebovitz’s My Paris Kitchen. I attempted the notoriously intimidating duck confit. Confit is a centry-old technique for preserving meat by curing and cooking it in its own oil. David's version is a quicker one, requiring you to marinate the legs overnight with salt, gin and all spice, and pop it in the oven at low temperature for only three hours (as opposed to ten.)

sunday-supper-paris-kitchen-duck-confit

You know how they say you can't go wrong with anything with butter in it? You REALLY can't go wrong with duck fat. The duck fat is slowly rendered out until the roasting pan is on the verge of overflowing. I urge you to save this glorious liquid and use it at your disposal for the weeks to come. The recipes says the duck legs should fit snugly in the roasting pan, completely covering the bay leaves and garlic cloves.  I'm not sure why this is important (suggestions anyone?) but I wouldn't discourage you from making more than you nee to eat the day of. The duck is even better the next day, shredded over a salad and over a glass of crisp white wine.

sunday-supper-paris-kitchen-roasted-tomato-tartine

To go with the duck, I made some roasted tomatoes on herbed yogurt* toast from the book, as well as this braised endives, this gratin dauphinois and this sausage and fennel meatballs with lentils.

*My family doesn't eat goat cheese so I substituted with my own labneh by straining greek yogurt overnight
sunday-supper-paris-kitchen-potato-gratin

I haven't posted in more than a month, and in that time I've already made a second batch of duck confit. Though, I should take a break from making ducks, for I have no intention of preserving my duck legs in oil for months long (Wikipedia says you can) and I now have way too many jars of duck fat to consume, and too little space in my stomach for indulgence.

The Passionate Kitchen Master

The Passionate Kitchen Master

Taiwanese Shao Bing

Taiwanese Shao Bing