comfy confit article in the R-G!

Check out my latest article for the Eugene Register-Guard, an exploration of making confit on a budget at home.  It features my faux-confit chicken drummettes (which are a version of the recent NYT less-fat duck confit recipe), my adaptation for chicken drumsticks of Married…with Dinner’s wonderful, authentic duck confit recipe, and a recipe for a delicious, simple salad with shredded duck confit from Brendan Mahaney of Belly. The picture above is my own frisée salad with the faux-confit chicken drums, blue cheese, hazelnuts and pickled beets.

If you get the paper version of the newspaper, please fill out the survey in the Living section to show your support for more local cooking articles!  I’d love to do regular features on food preservation, but without your support, I’m not sure that it’s understood that this is a major trend in local cooking across America. You can also take the survey online, but I don’t have the link right now.  I’ll post it later!

Yum yum!

confit party

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!