Comments on: a duck dinner

By: Jonathan

Jonathan — Sat, 22 Mar 2008 14:00:37 +0000

Don’t feel guilty about buying confit – it’s one of those things like sausages that is FAR too much trouble to make yourself. I read recently that the duck should be preserved for at least a month before it is used. Now that is what I call pre-planning a dinner party.

Thanks for the recipes.

By: Abstract Gourmet » Blog Archive » Porterhouse Steak with Jerusalem Artichoke Mash

Thu, 10 Aug 2006 14:56:45 +0000

[...] The rest was simple. A delightful Jerusalem Artichoke mash (I was going to roast them ala Jules, but I was clean out of duck fat… and being a purist, I didn’t want to sully the recipe with my cheap imitation duck fat). Served with a simple salt and pepper seasoned porterhouse steak cooked with a little (lot of) butter. To finish, some super snap peas that have been hanging around my fridge waiting for a stir fry that never eventuated, and my now almost boring because I make it so often red wine jus. [...]

By: Abstract Gourmet : Blog Archive : Porterhouse Steak with Jerusalem Artichoke Mash

Mon, 07 Aug 2006 17:07:08 +0000

By: matt

matt — Wed, 12 Jul 2006 14:35:52 +0000

I have a feeling you can get it from Mondo’s (who supply a lot of restaurants over here) but I’ve never gone in to ask. The wagyu investigation started after I had a wagyu carpet bag as one course in a degustation menu recently… which was sublime. I’ll keep hunting though.

By: jules

jules — Wed, 12 Jul 2006 07:01:32 +0000

matt & jenjen
you should give duck a go..it’s actually quite a forgiving meat to cook because it has such a high fat content it tends to stay nice and moist..

jerusalem artichokes are one of my favs….much sweeter and lighter than roast spuds

I’m really loving vics….have my eye on some of their wagyu beef cheeks before the winter is out… it’s a shame they don’t supply to WA…surely someone must..

By: matt

matt — Tue, 11 Jul 2006 03:07:03 +0000

Hi Jules,

I love these dishes. I don’t cook with duck often either, but think I might have to add some of these to my list of things to try.
I’d also never thought of roasting jerusalem artichokes.

Funny you should mention Vic’s Meats. I was just in touch with someone from there a while ago looking for Wagyu beef, for which they are a big supplier… But they weren’t selling it for anywhere remotely near $19/kg :) … and with cost of shipping it to WA, didn’t make it really feasible.

Love the souffle too… you continue to impress and inspire.

By: jenjen

jenjen — Mon, 10 Jul 2006 08:16:09 +0000

I too, am a big fan of duck when eating out but I am oftem turned off cooking it myself. You have done a great job with yours! And that souffle looks amazing, you never cease to amaze me!