Duckfest December List in my Kitchen at Camont
Duck. Duck. Goose. When people ask me about typical Gascon cuisine, I turn web-footed and start quacking. In Gascony, Duck is the national bird. In most Gascon homes, Duck Fat is the cooking fat of choice as well as flavor enhancer. With duck on the brain, I slip some thinly sliced leftover magret (breasts) onto a steamy hot corn tortilla with a slug of my potager chili sauce. There is a pot of duck rillettes in the fridge ready to spread on toasted pain de campagne that has... Read More
Duckys- cornmeal ducklard cookies
It is just 26 days to D-day. January 1 2010 is Duck Day and I’m counting days to my arrival on Podchef Island to help the @podchef himself, farmer, chef and food guru Neal Foley, kill, cook, cure and eat a few dozen meaty Rouen ducks. Someone declared December as ‘all-duck, all the time’ month. So as December’s kitchen becomes more and more infused with the scent of duck, I took a break from savory to sweet with these melt in your mouth shortbread cookies. In... Read More
31 Days to Duckfest! Delicious December Duck 101
When does the Twitter bird look like a duck? As of this month, officially declared #DuckyDecember, all December posts are about Duckfest 2010. What started as an innocent Twitter remark between @podchef and a fellow farming chef became an intergalactic game of duckduckgoose across the twitter-universe. A few months ago Neal Foley twittered me asking which French ducks I was raising. We started a dialog that began with the merits of Rouen Clairs and is leading to a 3-day New... Read More
