Potatoes fried in duck fat


So, who knew that duck fat was the most amazing thing ever? I sort of did, I guess. Whenever we eat duck confit at home, it comes from a can. It’s amazingly good, and if I make fried potatoes as a side (which I try not to do, because it’s kind of overkill, but I still do it from time to time because they go exceptionally well together…), I always snatch up a little bit of the duck fat to cook them in. But I never thought about trying to save it for other uses, or actually render it from duck thighs instead of trimming and just throwing it away. We made duck a while back in school, and I asked the chef if I could bring the fat home. He was all for it, so I collected the trimmings from my other colleagues and cooked it down until the fat had separated from the bones and skin and other inedible bits, filtered it and brought it home. Continue reading


Arugula and cashew nut pesto


Who doesn’t love pesto? I tend to make a big batch at least once a year when I buy yet another basil plant and it starts dying yet again and I need to use up what’s left quickly. I love it on pizza, with pasta, in a potato salad… Recently I had the same sort of problem, but with arugula. I bought a big tub of it and opened it up, sprinkling a few sprigs in with my salad. The next day, nearly all of the arugula was starting to wilt and I knew we’d never be able to eat it all in time. So I made some pesto.

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