My duck post (Final): duck prosciutto, duck confit, and seared duck breast with cherry port wine sau

snorkelinggirl · Dec 19, 2013

Moikel said:
This is classic French farmhouse cookery,existed long before all the fancy smancy stuff & will be remembered & reproduced long after I am gone.
In some ways it pre dates refrigeration, that cured duck would busted out in spring when the wild( free) greens were in season,the confit leg in winter.
I just love the fact that Clarissa has the skills to show case this style of cookery, like that great Aussie band ACDC sang " I tell you folks its harder than it looks,......it's a long way to the top if you want to rock & roll"
This is real all round skill.Its also a bit rock & roll .

Moikel said:
The salad I could eat now the rest a bit heavy when tomorrow is going to go over 40c.

Wow, Mick. Your compliments are making me blush! Thank you!!

I love these traditional methods of preserving food. Because I got all the juice separated out before storing it, that confit could have sat in my refrigerator all winter and still been good. And all the hard work was done weeks ago, so it makes it so much easier to pull together a nice meal with little time.

I had really wanted to make those butternut squash gnocchi that we talked about, but ultimately ran out of time. But I'll do that next time, as it seems like some gnocchi sauteed in duck fat, and tossed with wilted greens and shredded confit would be amazing.

Thanks again for following my post, and Happy Holidays!
Clarissa

snorkelinggirl · Dec 19, 2013

dirtsailor2003 said:
MMMMMMMM!!!! That looks fantastic!! Nice work Clarissa! Your guests were very lucky!

Thank you, Case!! The duck prosciutto came out fantastic, very little case hardening. Next up, beef eye-of-round bresaola. And if that works out OK, I'll be pulling some of our deer backstrap or sirloin out of the freezer and trying the venison bresaola like you suggested.

P.S. - I'll be trying your spatchcocked chicken recipe next week. My smoker only gets to 250 deg F, but I think I'll smoke it for an hour or so, then finish it on the Weber grill.

Thanks again for following my post, and Happy Holidays!
Clarissa

snorkelinggirl · Dec 19, 2013

Leah Elisheva said:
Clarissa, your friends must want to damn near move right in!!!! WOW!

Such a beautiful dinner and fantastic arrangement and such rustic and authentically "culinary" creations you have here! BRAVO to you!

And the pictures are gorgeous!!!

Happy Thursday! Your posts are just sensational to see! Cheers! - Leah

Hi Leah! I've subjected these same friends to more questionable nose-to-tail cookery such as beef tongue pate and chicken liver mousse. I figured it was time to reward them!

Thank you so much for the compliments, they always put a smile on my face.

Happy Holidays!
Clarissa

bear55 · Dec 19, 2013

Now that is so cool.

leah elisheva · Dec 19, 2013

Beef tongue pate sounds incredible!!!!!!!!!!!!!

If they started "Oscars" on this site (hey, maybe they should, every holiday season, and the ADMIN board should have categories that people win a title or "nod of appreciation" in that year, for having contributed great things to that particularly genre) but ANYWAY, if they did that, you would RULE the rustic cookery section and with flying colors!

I am going to assume you have published your own cookbook already, if not, add THAT to your list of things, (if you so choose), as you'd be a best seller!!!!!!!!!!!!!!!!

Cheers!!!!!!! - Leah

daveomak · Dec 19, 2013

Leah Elisheva said:
Beef tongue pate sounds incredible!!!!!!!!!!!!!

I am going to assume you have published your own cookbook already, if not, add THAT to your list of things, (if you so choose), as you'd be a best seller!!!!!!!!!!!!!!!!

:yeahthat: but you already knew that......

jarjarchef · Dec 19, 2013

Great job. Great to see Classic Cooking is still alive! I would love to one day have a project cooler to do projects like this in, one maybe.........

snorkelinggirl · Dec 19, 2013

Bear55 said:
Now that is so cool.

Thank you, Bear55! I appreciate you checking out my post, and Happy Holidays!
Clarissa

Leah Elisheva said:
Beef tongue pate sounds incredible!!!!!!!!!!!!!

If they started "Oscars" on this site (hey, maybe they should, every holiday season, and the ADMIN board should have categories that people win a title or "nod of appreciation" in that year, for having contributed great things to that particularly genre) but ANYWAY, if they did that, you would RULE the rustic cookery section and with flying colors!

I am going to assume you have published your own cookbook already, if not, add THAT to your list of things, (if you so choose), as you'd be a best seller!!!!!!!!!!!!!!!!

Cheers!!!!!!! - Leah

Awww, Leah, thank you again for the fabulous compliments! Most of my recipes come from other people, so I can't take the credit for them. But I do love rustic cookery, and beef tongue pate IS amazing.

Thanks again!
Clarissa

DaveOmak said:
Leah Elisheva said:

Beef tongue pate sounds incredible!!!!!!!!!!!!!

I am going to assume you have published your own cookbook already, if not, add THAT to your list of things, (if you so choose), as you'd be a best seller!!!!!!!!!!!!!!!!

:yeahthat: but you already knew that......

Click to expand...

Thank you so much, Dave! I'm giving serious consideration to your cooking blog suggestion, and may start that up while I have some time over the holidays. Thanks for following my post, and Happy Holidays!!

Clarissa

snorkelinggirl · Dec 19, 2013

jarjarchef said:
Great job. Great to see Classic Cooking is still alive! I would love to one day have a project cooler to do projects like this in, one maybe.........

Thank you, Chef!! I'd be hard-pressed to pick between braised pork belly or duck confit if I had to choose my last meal, but it would definitely be one of those. :biggrin:

For the project frig, I just use an old dorm-room style compact refrigerator that can hold around 50 deg F when at its lowest possible setting. Got it for free from a coworker. Works reasonably well with a couple of pans of salted water to increase humidity. I'll probably add a little humidifier at some point.

Happy Holidays, and thank you for checking out my post!
Clarissa

dls1 · Dec 19, 2013

How in the world did I originally miss this amazing thread? I guess it's a peril of too much travel trying to wrap up year end business stuff.

Let's see, you've got stock, fat, cracklings. tenderloins, breasts for prosciutto or own their own sauteed with a port//cherry sauce, and legs and thighs for confit. The red chard, BN squash, egg, and prosciutto is a classic, and looks beautiful. The entire meal featuring the confit looked stunning and makes me wish I spent some time in the Corvallis area.

All in all, it looks as if it was an epic and rewarding month, and one I would definitely label a "Duckapalooza".

Thanks for sharing, Clarissa.

snorkelinggirl · Dec 19, 2013

dls1 said:
How in the world did I originally miss this amazing thread? I guess it's a peril of too much travel trying to wrap up year end business stuff.

Let's see, you've got stock, fat, cracklings. tenderloins, breasts for prosciutto or own their own sauteed with a port//cherry sauce, and legs and thighs for confit. The red chard, BN squash, egg, and prosciutto is a classic, and looks beautiful. The entire meal featuring the confit looked stunning and makes me wish I spent some time in the Corvallis area.

All in all, it looks as if it was an epic and rewarding month, and one I would definitely label a "Duckapalooza".

Thanks for sharing, Clarissa.

Hi David,

It's good to hear from you! I'm so glad you found and enjoyed my thread. I'm really pleased with how the prosciutto and confit turned out, and next time I have a couple of ducks I will turn all 4 breast halves into prosciutto instead of searing 2 of them. You can never have too much prosciutto.

I hope that your work calms down with the holidays and you have time to get back to the fun stuff of cooking and entertaining. Thank you so much for your extravagant compliments, and for checking out my post!

Happy Holidays!
Clarissa

brian · Dec 20, 2013

Just incredible work!!! I read the entire post twice and Im still wondering what kind of duck it was.

Really nice job

Brian

snorkelinggirl · Dec 20, 2013

Brian said:
Just incredible work!!! I read the entire post twice and Im still wondering what kind of duck it was.

Really nice job
Brian

Hi Brian,

Thank you!! I wish I could tell you the duck breed. They were domestic ducks raised by a local farmer, each of them weighed 4 - 5 lbs.

Thanks so much for reading my post, and Happy Holidays!
Clarissa

snorkelinggirl · Dec 26, 2013

If anyone is interested in the duck prosciutto, here is just a little last update on it. I pulled the duck prosciutto out of the drying chamber exactly 2 weeks ago. I had about half of a breast left over which I tightly wrapped in a couple of layers in saran wrap and a sandwich baggie, and had left in my regular refrigerator which runs around 37 deg F. I finally sliced up the last of it this morning. It was still delicious, no mold had formed, and it hadn't gotten noticeably drier or harder after being left in the frig for a couple of weeks. I've also read that you can freeze the duck prosciutto to preserve its quality for a longer period of time, but I haven't personally tried that.

Happy New Year!
Clarissa

leah elisheva · Dec 26, 2013

Clarissa your creations are so fantastic that you could sell them professionally or publish about them or who knows (you may already) but it's just so impressive and fabulous!!!

I learn so much and love seeing the plates and hearing of the updates!!!

Exciting stuff!

Happy wrap up of 2013!!!!!!!!!!!! Cheers! - Leah

My duck post (Final): duck prosciutto, duck confit, and seared duck breast with cherry port wine sau

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