Duck confit in the oven, I wonder if these three potatoes will come together. I support the terrine of people who believe that you can gratin ( say that ” grah – ten ” ) darn near anything.
But three, small potatoes? Not likely. But wait, I have mushrooms. I have aromatics. Let’s see what forty minutes covered in thick cream snuggled in an average oven does.
Also added was half of a small onion. The other half would have joined the dish were it not for some butter fingers that failed to catch the little guy after it was halved. Wipe well your fingers after buttering your crock.
In this gratin:
Three small potatoes
Six everyday mushrooms
Two small cloves of garlic
Half a small onion sautéd in duck fat
Some celery also sautéd in duck fat
Pinch of fresh thyme
Butter a small terrine, add the goods and cover in creme. Bake for thirty or forty minutes in a 150C oven.
Have a glass if wine. Chat with your husband or cat or friends. Check. When it’s smoodgie and submits to a poke with a fork … Pull it out and dig in.
Three potatoes were well received. A few more weeks now for the new ones to harvest.
I feel bad, sometimes, that I have a surplus of duck fat. I have friends in America who finally find a duck fat source and they buy two little pots ( were I there, I would do the same ). I’m guessing they ration it as I can imagine duck fat being an effort to purchase. I’ll bet it’s expensive too. I have duck fat everywhere at the moment. Leftover from confit. Leftover from duck breasts that Brent cooked. Bags and Ikea bags full in my freezer. I have a jar of duck fat by my stove. I tossed some duck fat out for the birds. Our friend is a duck farmer, can you tell?
So when it comes to leftover mash, nothing ties a dish together like duck fat. Potatoes and duck fat are a match made in culinary heaven ( or whatever ethereal culinary nirvana you believe in ).
In these cakes:
Next Day Cakes:
One farm fresh egg
Dash o’ salt
Duck fat in hot pan
Medium heat to get a little puff, then turn it up a bit to brown and get it all cakey-like.
Potatoes are not a frequent side on our family table, but when the root veg does a service clinging cream and fat together, I have no issue serving.
This dish was made with the doors wide open. The sun is shining. The retriever is opportunistically positioned.
I suppose we’ve opportunistically positioned our farm in duck country.
Have you hugged your local duck farmer today?
My daughter, Lucy, LOVES steak frites. Since we have our fair share of steaky, beefy yum at our hands, steak frites is a dish we are familiar with.
These babies were “mo-jo”-ed. Which means sliced in half and then cut into thick wedges. They were then smathered ( I know, not a word, but they were smothered and smacked ) with lard that was melted briefly in a small copper pot. Then in a high oven to bubble and crisp. I turned down after they were well on their way and got the steak going. While the steak rests, the chips finish up, get out of their lard bath and dust up all salty like.
And we eat. And we let steak juices meet frites fluff. And you dream of the cheese and cappuccino to follow.