There is something about duck that keeps me coming back for more. I recently participated in the Food Systems Network NYC’s 3rd Annual Duck-Off hosted by Jimmy Carbone of Jimmy’s No. 43. Some would call me a “quack” for taking on this challenge having just competed in the 5th Annual Cassoulet Cook-off that took me weeks to prepare an award-winning dish.
But how can I resist? Hudson Valley Duck Farm supplies the requested duck parts of our choice and it is for a great cause. When asked, I had one day to decide on my dish and committed myself to making a duck confit tart.
The next day, it dawned on me, I had to confit 20 duck legs and prepare pâté brisée for the tart shells in my 400-square-foot New York City apartment. My stove is the size of an easy bake oven and the refrigerator is sized for a college dorm. Thankfully, I have a fire escape where I was able to store the 10 pounds of duck fat for my confit.
Yep, I am definitely “quacked”, but the effort won me third place among talented chefs like Micah Mowrey and Andrew Gumpel of Gramercy Tavern who placed first for their duck pastrami with sunchokes and aji dulce pepper jam. This duck confit tart is definitely worth a try.
Visit: outeastfoodie for the full post and recipe.