Roasted Duck Confit and Fingerling Potatoes on October 14
It was a busy day so we made fast food our way: throw some duck confit in the oven at 350 F (for 30 minutes) along with some fingerling potatoes (tossed in duck fat, rosemary salt, and black pepper) and we have a meal in an hour.
Bruce made a salad of homemade blue cheese dressing with iceberg lettuce, radicchio, celeriac, radish, dry cured black olives, topped with black pepper and truffle salt. We drank a bottle of Rancho Zabaco Zinfandel 2007.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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Hi! Thanks for your post! you came up 1st on google when I typed in “potatoes to eat with confit duck”…
Your dinner looks great!
I am a former proffessional cook and semi- current cooking teacher and avid home cook dating a frenchman. We brought home these lovely (can you believe it?) CANS of confit from a ‘normal’ paris grocery store. This is a product Jean-Francois is used to buying and using for dinner like an American would use tuna fish… wish we had THAT CAN HERE!
Anyhoo, I opened the can, drained the legs with their impossible amount of associated duck fat (saved for later uses!), and all I have to do for a confit dinner is saute the duck legs to warm. This is of all things, all of $10E to buy at the grocery in Paris. I think, last time I checked, the only commercial product I can buy state-side, is a criovac verson for nearly $28 bucks a pound, found in some whole foods, and here in Seattle at better Metropolitan Markets. Translated, it costs about $10 for each duck leg/thigh or 12, or $13…
I am making roasted finglerlings I had in the fridge with a little duck fat and some fresh thyme in the roasting pan (course salt, fresh pepper) are in the mix.
I applaud you all for making confit. Thought that might be ‘next big thing” I tackle after Rillettes, but now, no. I have A CAN to open.
Stay tuned, I hope to figure out how to import it.
But meanwhile, You guys rock! Viva la Confit!
Hi Shelley-
Those cans sound good. We buy our duck confit from Grimaud Farms in California. We’ve been able to get them at the co-op in Corvallis for $11.00 for a box of two legs. They are really good; I just pop them in the toaster oven at 350F for about 30 minutes and they are ready to eat. We keep duck fat in the freezer for cooking….you can also buy 1 lb. tubs of the stuff from Grimaud’s online store. It’s funny, I’m about ready to go to culinary school to become a chef; I quit my job as a project manager after 20 plus years in the technology industry to follow my passion. I am very interested in teaching people how to cook. Anyway, thanks for the compliment.