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LIVE 12:00-12:45pm EST

Let's Get Real - Why We Cook - Episode 20 - Suck Onfit

First Aired - 10/20/2009 06:30PM
Download MP3 (Full Episode)

Hosted By

Duck Confit: The Origins (7:20)

Tags:

Baltimore, duck confit, duck salad, lamb burger, braised shortribs, foie gras, traditional French cuisine, long-distance refrigeration relatively new in history of food, everyone used to be a locavore by necessity, cultures used to be forced to learn skills such as curing and preserving,

Preserved and Cured Foods (10:35)

Tags:

find Why We Cook on Facebook, www.whywecook.com, duck confit, duck liver, when birds were killed breast meat was consumed first, confit is made from parts that move a lot and have more connective tissue, legs and wings rubbed down with salt to pull out moisture, slowly cooked in a bath of their own fat, duck and goose fat high smoke point, great cooking fat, good preservative, birds often cured over course of two years, controlled process of spoilage, confit can be stored over two years and still be eaten, Southwestern French cuisine largely bean-based, don't be squeemish about confit!, people figured out how to make delicious food purely out of necessity, charcutterie, salumi, jams, preserves, drought, crop failure, after cooking food was often buried,

Creative Confit Pairings (10:15)

Tags:

confit can be made with rabbit and chicken legs not only duck, fat absorbed while cooking gets rendered, don't get rid of fat amazing flavor, duck fat french fries, winter veggies are good to cook in duck fat, first frost makes fall veggies come alive, how to pair duck fat with veggies, animals taste best with what they eat, ducks like to eat turnips, brussel sprouts tossed with duck fat and roasted, kohlrabi,

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