Duck Confit &
"Wheel" of Pork with Potatoes

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            FOOD FUNNY
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Reader Vicki Offerman was the first of many to send me this one:

The three little piggies decided to go out for dinner. The server asked
them what they would like to drink. The first little piggy said, "I will
have coffee." The second piggy asked for soda. The third piggy asked for
beer, lots and lots of beer. The server returned with their drinks and
asked them if they were ready to order. The first piggy asked for the
special. The second piggy ordered pasta and the third piggy just wanted
beer, lots and lots of beer. After finishing their meal, the server took
their dessert order. The first piggy got the cheesecake. The second
piggy wanted apple pie and the third piggy asked for beer, lots and lots
of beer. The server was very curious and asked why the third piggy only
wanted beer all night. "Well," he replied, "Somebody has to go WEE WEE
WEE all the way home."

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            TODAY'S RECIPES
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This ancient method of preserving meat would surely raise the
eyebrows of any American health inspector, but the French
have known for centuries that meat cooked and stored in its own
fat will keep for months without refrigeration. Most ducks raised
outside of France don't have enough fat to do this recipe properly,
so you will probably have to add fat from another duck, lard, or butter.

Duck Confit (Confit de Canard)

1 duck, quartered (two breasts, two hindquarters)
Coarse salt
1 cup (250 ml) water
2-3 cloves garlic, peeled
2-3 sprigs thyme
1 bay (laurel) leaf

Cut as much fat as possible from under the skin of the duck
while keeping the skin attached as much as possible. Cut the
duck fat into small pieces and refrigerate. Sprinkle the duck
liberally with coarse salt and refrigerate overnight. Rinse the
duck and pat dry. Melt the duck fat in a pot just large
enough to hold the duck. Add the duck pieces and the remaining
ingredients, and add enough lard or butter to completely cover
the duck. Cook covered over low heat until the duck is very
tender, about 2 hours. Remove the duck pieces and refrigerate
until completely cooled. Strain the cooking liquid. Place the
duck pieces in a glass jar or earthenware crock and pour the
strained fat over them, adding additional fat if necessary to cover
them completely. Store covered in the refrigerator for up to 2
months. To serve, remove the duck pieces from the fat and
saute in a skillet over moderate heat until browned on all sides
and heated through. Serves 4.

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The "wheel" of pork in this recipe is a center cut of the leg of
pork, complete with bone, fat, and skin. This is not an unusual
cut of meat in France, but elsewhere you'll probably have to
enlist the aid of a helpful butcher. It will be worth the added effort.

"Wheel" of Pork with Potatoes (Rouelle de Porc au Pommes de Terre)

1 center cut piece of fresh ham (pork leg) about 1 1/2 inches (4 cm) thick,
or about 3 1/2 lbs (1.5 Kg)
Salt and freshly ground pepper to taste
1 tsp (5 ml) dried thyme
3 Tbs (45 ml) vegetable oil
About 12 unpeeled cloves of garlic
1/2 cup (125 ml) water
4-6 large baking potatoes, cut lengthwise into thick wedges
Chopped parsley for garnish

Season the pork generously with salt and pepper and sprinkle with the
thyme. Heat the oil in a large baking dish over moderate heat and saute
the pork until lightly browned on both sides. Arrange the garlic cloves
around the pork, add the water, and cook in a preheated 350F (180C) oven
for 45 minutes, basting occasionally. Turn the pork over and add more
water if necessary. Arrange the potato wedges around the meat and cook
an additional 45 minutes. Transfer the pork to a serving platter and
arrange the potatoes and garlic around it. Add a little water to the
roasting pan and deglaze the over moderate heat. Spoon the pan gravy
over the meat and garnish with chopped parsley. Serves 4 to 6.
Received on Thu Feb 1 07:45:45 2007