pasta

Duck Confit

Duck Confit

Right Folks,

Duck confit is one of those vaguely fancy sounding foods and I must say, the rich people seem to like it a lot. In the real world, they are not necessarily everyone’s cup of tea, but then nothing is everyone’s cup of tea. Duck confit refers to duck legs cooked and then preserved in duck fat. In fact, confit literally means to preserve in French. Because of all the fat it doesn’t have to be kept in the fridge. It’s a recipe from the olden days, as in, before-the-fridge-olden days. Fun side note, my two under 10-year-olds firmly believe the 90s are the olden days.

A Forever Staple: Italian Tomato Sauce

A Forever Staple: Italian Tomato Sauce

This is the tomato sauce I use in my galley. A good tomato sauce is one of the building blocks of a good kitchen. It is a base sauce used for many different dishes. I serve it with pasta, rice, meat, fish and vegetables. It is very simple to prepare. All you need is great quality produce and time.