Green salad with poached egg, duck jerky crumbles & duck crackling
Alcoholic beverages
Being the only human in my house these days has changed the way I cook. I have simplified my meals while not conceding flavor and texture. I have a thing for poached organic eggs, soft-leafed lettuce and all the bits of the duck (blame Kate Hill for the duck fetish). My ideal comfort food for one on a week night dinner is the the recipe below. I have a friend who has begun making beef jerky. Graciously he bowed to my recent request for duck jerky out of 2 duck breasts I provided (reserving the skin for later use). What he produced was a wonder - hand rubbed with Kate Hill's recipe of traditional Gascon spice rub from her book "A culinary journey in Gascony", p99 plus his added touch of 1/4 teaspoon of dried pepper flakes. I merely took some that I had frozen and whizzed them in the small food processor. Voila canard jerky crumbles.
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