Similarly to brunch, prep for tonight’s dinner started on Friday night. Duck confit from Slow Cooking by Joanne Glynn was the order of the day. My experiences with duck confit have been mixed. I’ve had quite a few that have been quite salty including one of my own attempts that I tried many years ago. A few weeks ago we dined at Annie Smither’s Bistrot at Kyneton and I had the most exquisite duck confit with pommes sarladaise and a seville orange sauce – that got the juices flowing.
Prep on Friday night consisted of creating a spice mix of 2 juniper berries, a bay leaf, a garlic clove, a tbsp chopped rosemary, 1 1/2 tbsp chopped thyme, 1/8 tsp nutmeg, 1/2 tbsp salt and 1/2 tbsp pepper. All these were ground and rubbed into 6 duck marylands and put in the fridge.
Next day the marylands were rinsed and dried and placed in a saucepan with 1 tbsp thyme, 2 crushed cloves of garlic and 1kg duck fat. They were then gently cooked for three hours. After they had cooled, the marylands were placed in the strained duck fat and refridgerated.
Today I roasted the marylands in a 180C oven for 20 minutes and served with puy lentils and fried apple slices. A very nice meal, washed down with a delicious bottle of 2008 Ten Minutes by Tractor McCutcheon Vineyard Pinot.
For dessert we had the last of the figs, grilled in the oven with brown sugar and a touch of balsamic and served with vanilla icecream and a drizzle of honey.