susie Posted March 12, 2011 Share Posted March 12, 2011 Two eggs, a pinch of salt and pepper, a splash of red wine vinegar, a huge spoonful of Dijon mustard, a biggish garlic clove, and a handful of freeze-dried mixed salad herbs (the jat is marked, 'garlic, chives, parsley, shallots'. I put all that into a big jar and mixed it with a stick blender while adding the somewhat liquid fat from a pot of confit de canard. it 'mayoed' up beautifully and I left it til this morning to eat...the flavours had mellowed together and so maybe it was a bit garlicky, but the taste of the confit was right there, delicious. We ate it for lunch on sandwiches of wholewheat bread, hard boiled eg and, mixed salad greens (lamb's lettuce, chicory, batavia, raddicio). It might have been nicer with a slice or two of tomato, but as they're out of season, I don't like paying high prices for the ones that are available from the other side of the earth. a few seconds ago Next....bacon mayonnaise! Link to comment
CrabGrassAcres Posted March 12, 2011 Share Posted March 12, 2011 Susie that sounds delicious. I have everything but the shallots. My duck fat isn't flavored from confit though. Doesn't that have cumin in it? I have some of that. Link to comment
Christy Posted March 12, 2011 Share Posted March 12, 2011 It sounds wonderful and a good way to use the duckfat. Link to comment
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