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When Life Gives You Lemons, Make Confit

January 25, 2011 2 comments

Over the last weekend, I decided to check out Central Market’s Citrusfest. As mentioned by David Lebovitz, Central Market has quite the spread of citruses over this period.

I knew there were a few varieties of citrus but I honestly don’t really know too much about one from the other.  I mean, what’s the real difference between a Meyer and a Lisbon lemon? (Lisbon lemons are usually grown year round and are your typical grocery store lemon.)

Anyway, I’ve heard quite a bit about the Meyer lemon and they looked really great, quite unlike the regular dry hard-as-rock type lemon. Seriously, I don’t think I could ever squeeze more than a couple of drops of juice from a generic store bought lemon. But I digress.

So with tons of lemons on hand (well, in a bag really) and a charcuterie kick (thanks to Charcutepalooza), I set off to make some lemon confit.

Meyer Lemons

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Yet Another First – Duck Confit

January 20, 2011 Leave a comment

So after my last duck prosciutto adventure, I had 2 spare duck legs. (The carcass was obviously going to be used for stock.)

I initially thought about roasting or braising those legs but I figured I would make duck confit instead.

 

Duck legs, woohoo!

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Categories: Charcuterie, Confit, Vegeterian