Pleasant email this morning from Copenhagen, seeking clarification of the duck confit I'm planning to have for dinner tonight. Two points:
- It’s 300°F, or about 150•C. Any moderate oven will do; if you have plenty of time, I might reduce the temperature a bit and let it cook a little longer.
- It helps to poke a few holes in the duck skin with a fork
- I don’t dust the salt and spice off the duck legs before wrapping them in foil and popping them in the over. But I like my confit on the spicy side, spicier than I’ve generally experienced in restaurants.
It’s an interesting change to debug people’s dinners; do I have a great job or what?
Sunday night’s dinner:
- a plate of charcuterie
- chuck roast with lots of carrots and onions
- pears poached in vanilla and saffron