DAY Recipe

INGREDIENTS
3 tablespoons salt

4 cloves garlic, smashed

1 shallot, peeled and sliced

6 sprigs thyme

coarsely ground black pepper

4 duck legs with thighs

4 duck wings, trimmed

about 4 cups duck fat

DIRECTIONS
1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter [...]

INGREDIENTS
confit made with 4 duck wings and 4 duck legs with thighs attached

1/4 cup duck fat plus additional for sealing

freshly ground black pepper

DIRECTIONS
Shred the duck meat, discarding the skin and bones. Place the shredded meat in a food processor and add 1 tablespoon of duck fat. Pulse the machine and add enough [...]

INGREDIENTS
Sandwiches
4ciabatta rolls (about 4 inches square)
1/4 lb prosciutto , thinly sliced
1/4 lb brie cheese, cut into thin slices
Rosemary Fig Confit (use 1/2 cup)
1 cup dried calimyrna figs , chopped fine
1/2 cup dry white wine
1/2 cup water
3 tablespoons honey
1 teaspoon fresh rosemary leaves , chopped

DIRECTIONS

Make rosemary fig confit:.
In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and [...]

INGREDIENTS

6 tablespoons olive oil
3 quail , quartered
1/2 lb chorizo sausage , preferably dried Spanish chorizo, cut into 1-inch pieces
1 small rabbit , quartered
1 quart beef broth or veal broth , plus additional
beef broth or veal broth , as necessary
1 cup red wine
1/4 teaspoon saffron threads
2 duck confit , legs
1 large yellow onion , chopped
6 garlic cloves , chopped
1 3/4 cups canned diced tomatoes
2 teaspoons stemmed fresh thyme
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1 bay leaf
2 1/2 cups arborio rice orvalencia valencia rice

DIRECTIONS

Have a large platter nearby to hold all the meat that you will brown.
Heat a big skillet over medium [...]

INGREDIENTS

1 lb fresh tuna
1 cup extra virgin olive oil
2 garlic cloves , smashed
3 sprigs fresh thyme
4 pieces lemon peel (4 2-inch strips)
4 teaspoons capers , drained, more for garnish
1/2 tablespoon shallots , minced
2 tablespoons Dijon mustard
1 tablespoon sherry wine vinegar
1/2 tablespoon chicken stock
3 1/2 tablespoons grapeseed oil
salt & fresh ground pepper

DIRECTIONS

Place tuna in a bowl, cutting it into several pieces if necessary.
Add olive oil, the garlic, thyme and lemon peel.
Cover, and marinate 6 hours, refrigerated or at room temperature, or [...]