I’ve been teaching myself the ins and outs of confit for the past few weeks. Sampling it at restaurants, reading the classic preparations in cookbooks, testing recipes. You’ll see the article soon.
But you won’t see me eating confit again any time soon. The thought of more deep-fried meat is making me a little queasy. Could it be I actually overdid it?!
Even the scallops we ate for dinner tonight, delicious, tender, simple scallops, pan fried with a little ponzu and preserved lemon, seemed too…meaty. Looks like it’s salads for me in the near future.
No, not that kind of salad…Help!