This week’s recipe for CTBF was a welcome addition to our Feast of the Seven Fishes.
Every year I try to change some of the recipes, but some of them, like the Baccala salad, mussels, and pasta with some type of fish must stand. For the pasta coarse I like to vary the topping. Sometime I use just oil, garlic and anchovies, and sometimes I do my barbecued shrimp that is marinated and then broiled in the oven.
However, when I saw this recipe I thought it would be a perfect selection that was light and went well with all of the fish, it turned out to be a winner.
Since it only called for 8 ounces of crabmeat I had to figure out what to do with the rest. I came across a deviled egg recipe in one of the David Tanis cookbooks. It was delicious and an excellent choice for sure.
In the crab salad I used Belgian endive cut into ribbons, thinly sliced fennel and radish, and suprémed slices of orange.
The dressing consisted of white wine vinegar, lemon juice and olive oil. I added the parsley and crab meat to the dressing and topped the salad.
It was a wonderfully delicious salad and a new way to enjoy lump crab meat.
Duck legs/thighs are not exactly easy to locate in this part of Pennsylvania. However, I did find a supplier online that actually sold fresh or frozen duck items.
I decided to check out the rest of David’s book for future recipes involving duck and came across three more.
We will need some duck thighs for the cassoulet, which is something I am looking forward to, and also a duck terrine with figs that can also be made with chicken thighs.
And, last but not least is a cookie made with duck fat which doesn’t sound too appealing to me, but, hey, whatever. Save all the duck fat that you accumulate, it’s great for frying potatoes and such.
So, knowing what is ahead of us, I decided to order 10 duck leg/thighs to freeze.
As for this recipe, it was excellent and I really loved it. I only made enough for two servings which ended up as two meals for me.
After letting it set overnight in the fridge with all the spices, I cooked it slowly in the oven for 2-1/2 hours at 300 degrees and then raised the temp. to 375 for about twenty more minutes. I parboiled some potatoes and carrots and then sautéed them in some duck fat for a little more flavoring.
The result was an absolutely delicious duck confit and I enjoyed every last morsel. I am looking forward to the rest of his recipes involving duck, as I am certain they will be tasty.