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 .
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!