Crispy duck confit with pickled raisins


I was ecstatic to find this recipe in a recent issue of Bon Appétit. Confit de canard is one of my all-time favorite French recipes, but one that seemed too complicated, expensive and time-consuming to try and make at home. For years now I’ve been perfectly happy buying my duck confit in big, round cans, but I knew that it could clearly be so much better. A good duck confit is tender and falling off the bone, with a crisp, perfect, browned skin. Obviously the canned alternative can’t get the skin right, offering rather a very unappetizing, fat-soaked white mass of skin that is immediately discarded before serving. This recipe, which is genius because it doesn’t require you to buy additional duck fat, gets the skin so right that it was basically my favorite part of the meal. Continue reading


Raspberry brown butter deep dish chocolate chip cookie (for 1)


Wow, it’s been awhile! I didn’t mean to be gone so long, but between working such long hours that I neither had the time, nor the energy, to cook anything whatsoever, training for a new job, five (5!) weeks of vacation that included a trip to Montreal and one whole month lounging in America and slowly settling back into a new routine of commuting and working full-time, cooking and blogging about it has been complicated. Luckily for you I’ve got a lovely single-serving cookie recipe for you to make up for my absence! Continue reading

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



Can I just start this post with a huge thank you to my Mom for gifting me a subscription to Bon Appétit for Christmas? Frequenting their website was one thing, but having all of their recipes in print at home at the mercy of my eager little fingertips has already inspired several food adventures (ginger and spice fried chicken strips). This latest one constitutes a major accomplishment in my culinary book: finally mastering home-made pizza dough. Not to mention that despite all of my experimenting in the kitchen, this recipe, once executed, finally received the much-eluded enthusiastic, unabashed approval of the one and only Jérôme, picky eater and self-proclaimed “simple man.”

Did I mention how easy and no-fuss it is? No need to knead for hours, just let the dough do the work for you. Yes, the rising time was lengthy, so you’ll need to plan ahead. Other than waiting, just sit back, relax and get ready to impress your friends (and loved ones) with minimal effort! Continue reading