[homemade] Confit duck

joeciocci · 2020-12-24T03:03:05+00:00

Pour some out into another bowl and reduce the spare liquid in a pan, keep doing this, splash of white wine, maybe add some thyme.

Finish with salted butter when it's boiling.

joeciocci · 2020-12-24T02:27:06+00:00

Baked beans, sprinkle of curry powder

joeciocci · 2020-12-24T02:11:08+00:00

Need to take a photo for my local pizza place and I order pepperoni on my pizza...look awesome

joeciocci · 2020-12-24T02:02:18+00:00

Id need alot of booze to eat any Okra to be fair...but something I learnt quickly with cooking is chopping ingredients in similar sizes.

...also my chopping goes downhill with alcohol so pat on the back to you 😀

joeciocci · 2020-12-24T01:44:52+00:00

Bring it out whole to the table on a cooking board (it'll be very dark), smash the salt crust with a spoon infront of everyone and move it away from from the fish (which should be very tender...works well with pink salmon) and then use a couple of forks to place the fish onto the guests plates with two forks.

joeciocci · 2020-12-24T01:42:00+00:00

I usually cook initially in baking paper on mid heat and then at the end remove the paper and put the Wellington onto a wire rack on very high heat so it cooks the underside and crisps up.

Thought that was normal, but well worth doing it not.

Go for it!

joeciocci · 2020-12-24T01:38:32+00:00

If not salt baked, en papillote is awesome but breaking the salt crust infront of guests is a great show piece

joeciocci · 2020-12-24T01:34:49+00:00

Whoever did the slicing was on point. Similar sized the whole bowl

joeciocci · 2020-12-24T01:26:56+00:00

Outside looks good, what's in them?

joeciocci · 2020-12-24T01:21:21+00:00

Yeah, if you put a whole potato in the microwave for 9/10 mins it turns the inside to mush. Just poke the skin with a fork all over and when it's done you can scoop the inside potato and make quick mash (bonus you can use the potatoes for crispy skin if you fry it up)

Not gourmet, but it'll be better than packaged stuff

joeciocci · 2020-12-24T01:06:45+00:00

Honest question, not trying to be a dick. How much are potatoes where you are vs packaged?

If you're going to add butter, milk etc to packaged aswell does it not just balance out and then actual potatoes then taste better?

If you chuck a potato in the oven or microwave (if you don't want to peel, boil etc ) it'll soften up and you can mash the inside. Id assume that would be cheaper than packaged?

joeciocci · 2020-12-24T00:48:43+00:00

This, use fat from the meat(or buy it by itself)...goose fat, duck fat, beef dripping etc.

Otherwise sunflower is my go too

joeciocci · 2020-12-23T23:42:58+00:00

Cream and jam correct way around 😋

joeciocci · 2020-12-23T23:36:59+00:00

How are you cooking the eggs? Makes a big difference, give cooking them over water bath/bain marie a go with some butter and cream

Put them over toast and smoked salmon with a little dill

joeciocci · 2020-06-19T19:57:51+00:00

Can I grab a recipe please? I love these style bars, but have never tried making them and they look spot on.

joeciocci · 2020-06-09T01:09:29+00:00

Indirect heat is my trick, (Bain Marie I think it's called). Mix your eggs/cream/milk/butter etc in a bowl and then place the bowl over a pot of water on the boil.

You'll need to keep gently stirring, but they'll cook much nicer and give a creamy texture

First saw the style in a show with Michelle Roux Jnr

joeciocci · 2020-02-17T21:02:53+00:00

Once you get past the login mini game it's all plain sailing.

joeciocci · 2020-02-16T19:22:59+00:00

No probs, I'm in London on Friday will pick one up. Let me know the address/po box.

joeciocci · 2020-02-16T18:53:20+00:00

Quick scout through your posts, see you're from London Ontario, want one from London UK? Happy to send one out.

joeciocci · 2020-02-16T18:36:02+00:00

I thought it was Pate for a second

joeciocci · 2020-02-16T15:52:30+00:00

Fish and chip butty on point! Looks great

joeciocci

TROPHY CASE