Monday, May 18, 2009....
Can anyone explain to me why Duck Confit is revered?
Lately, I've become more focused on meal planning (part of my 100 Day Goal) and am using my cookbooks and magazines to create tasty meals that are both well balanced and experiment with new foods (e.g., lentils, quinoa and chickpeas). As I've been creating meal plans, it seems every book and cooking show I happen upon, discusses Duck Confit.
Sara Moulton's Weekday Meals on PBS showed viewers a quick way to make it, but seriously why would I?
When did it become the rage? Is it worth it?