We have a floor.
The bit at the top of the stairs isn’t finished yet, but I suggested, and mon mari agreed, that perhaps the railing could be next….
For obvious reasons…
Remember my complaining about the dust? This is the gap between the lower ceiling and the upper floor that was so helpful in distributing it all. It will be enclosed soon.
To celebrate, I made another dish based on a recipe from my French ‘Gratins’ cookbook. This one involved duck confit.
In the past I’ve only used duck confit in cassoulet. As much as we love it, it’s always a challenge dealing with all the fat that comes with it.
There are four legs / thighs buried under the fat in that can of duck confit, which is more than we would eat for dinner. (I used the rest in a risotto; recipe next post).
One major change I made in the recipe was to not top it with breadcrumbs. Personal opinion, but I normally think all breadcrumbs add is calories. I don’t really see them as enhancing the flavor.
2 legs and thighs of duck confit. meat removed from bones
2 medium potatoes, thinly sliced
4oz (120gr) mushrooms, thickly sliced
3 shallots, chopped
2 cloves garlic, minced
1 tbs parsley
1 tsp rosemary
1/4 cup white wine
1 tbs duck fat
Sauté potatoes in duck far until starting to brown, about 10 minutes. Add mushrooms, shallots, garlic, parsley and sauté until 5 minutes longer.
Put duck into another skillet, add wine, rosemary, cover and simmer 10 minutes.
Spread half the potatoes / mushrooms in a gratin dish. Top with duck and wine. Spread remaining potatoes over the duck. Bake, 400F (200C) for 20 minutes, until top is nicely browned. Serve from gratin dish.
This very simple dish is one of the best we’ve had this winter.
Do you know what these are?