Monday, October 24, 2005

Duck Confit


Duck Confit is one of the dishes we use to test restaurants. If they can produce a good one we will likely return as we have often to the Sante restaurant in Thredbo who have reliably produced a good Duck Confit.

Confit means to preserve and Duck Confit was a way for people before refrigeration to conserve their surplus ducks. Our duck had been purchased a few weeks ago when it was on special and it had been preserved and stored in its own fat (but we took no precautions and kept it in the fridge). It was served with creamy mashed potatoes. Salad dishes of rocket, mango, cucumbers, and tomatoes were served separately. The cook declared the duck too salty and is going to prepare duck confit again but with a Chinese style recipe.

The duck and potoatoes were served with a small amount of sticky balsamic vinegar on top. We had purchased our sticky balsamic vinegar in South Australia from Vine Valley but I can find no reference to it on their website nor is there any reference on the web on how it is made. Sticky balsamic vinegar is to balsamic vinegar as ketchap manis is to soy sauce.

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