Last weekend, I made duck confit for the first time. By the time I finished cooking it, I read the last step of the instructions–wait a week before you eat it. Doh!
So our guinea pig friends, Ray and Sally, came over to test out the duck confit with us tonight. I pan seared the confit and put the whole pan in the oven to heat through, sauteed some kale with garlic and grapeseed oil, and made a spicy candied kumquat sauce to go on top of the confit.
The much anticipated duck confit was, well, decent. I wouldn’t say it was the best confit I’ve ever had. In the process of pan searing it, the skin stuck to the pan and tore off, taking a piece of my heart with it. That was supposed to be the best part! The flavor was pretty good and salty, the way I like it. I think next time I’ll cook the confit in a lower temperature for a longer period of time and see if the meat can get more tender. The spicy kumquat sauce was quite good, and I thought the kale was a good pairing with the confit.
We had the Sterling cabernet sauvignon and an endive grapefruit salad to go with dinner, and a blueberry lemon crumble for dessert. Oh, and Ray made tuna tartar with endives.
I felt very richly blessed to have people to test my food on and enjoy a meal with.
Next week, I’m going to attempt making soufflé! That’s right, the cooking challenge continues! Anyone want to come and be my guinea pig next week?