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  • The Chopping Blog

Duck Confit is Easy, Actually: Part Two

  Welcome back to another exciting installment the story of how to make your own duck confit. In my previous post, we walked through the simple steps required to get your duck leg confit to the point ...

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Duck Confit is Easy, Actually: Part One

  In my experience, many people tend to think of French food as "fancy" food. It's true that a lot of classic French preparations are complex or labor intensive, and it's easy to think that because ...

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Duck is Delicious

Duck is one of those misunderstood and maligned foods. I rarely hear people say they love duck, and I think the reason why is that most people don’t know how to properly cook duck. I am talking about ...

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Duck Egg Tagliatelle with Morel Mushrooms and Asparagus

Those of you that follow my blogs regularly know I love to forage for mushrooms. I have to write at least one blog a year on how to forage, clean and cook wild mushrooms. If you want to learn more ...

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Quest for Cassoulet

  I have eaten a lot of cassoulet over the years and have a developed an understanding of what it should be: both rich and light, both crunchy and creamy, both earthy and bright and without a doubt, ...

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Working with Duck Part 2: Duck Confit

Last month, I wrote about making Consommé. I used most of two whole ducks to prepare that recipe. What I did not use in the Consommé were the four leg and thigh portions. These I turned into Duck ...

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How to Make Consomme

Soups and sauces have long been my favorite aspect of cooking, so I had a lot of fun when I recently taught the Soups and Sauces portion of The Chopping Block's Culinary Boot Camp. One of the soups ...

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