so as you know, my boyfriend is coming in town TOMORROW! i can’t wait! anyways, as seen in my previous post, i was going to make thai mussels for dinner friday night…. but then i found a gold mine in my freezer that i forgot about!
duck confit legs.
i told my boyfriend this. and he laughed at me… apparently, duck legs are a strange thing to forget you have in your freezer. whoops!
i bought them off gilt groupe a while ago cuz you cannot find duck confit legs or any other duck part in athens. ever.
needless to say, i (re)discovered these delicious duck parts in my freezer yesterday. so that changes everything!!
friday menu. edited. apologies.
it’s frozen, already cooked, and just needs to be popped into the oven and crisped.
all duck confit is is duck legs cooked in its own fat. its delicious! melt-in-your-mouth good.
- 6 whole carrots
- 1/4 c. olive oil
preheat oven to 350 degrees.
peel the carrots. if they come with the green bits, i like to cut it down to 1 inch. it looks really pretty.
place on baking sheet. drizzle with olive oil & sprinkle with salt.
move them around with your hands, so they’re fully coated.
cook for about 40 minutes. you want them to be fork tender.
creamy mashed potatoes
- 1/2 lb. red potatoes, chopped into equal size cubes
- 1 c. milk or cream
- 1/4 stick of butter
- 1 Tbsp. cream cheese
bring a medium-size pot of salted water to boil. add potatoes (peeled or unpeeled).
once fork tender, drain & return to pot. add milk and mash. add more if needed. add butter, salt & pepper, and cream cheese. stir in. serve immediately.
— i like to add adobo seasoning, too. my brother likes to add some mustard or ranch dressing.
and since my boyfriend loves it…. pear, avo & blue cheese salad.
- 1/2 bag of both arugula and watercress (i often do only arugula to make life easier)
- 1/2 container of crumbled blue cheese
- 2 pears, peeled & diced
- 1 avocado, diced
- 1/4 cup malt vinegar
- 1/4 cup olive oil
- 2 tsp. brown sugar
- 1 shallot, finely diced
- s & p
combine first four ingredients in a large salad bowl.
combine vinegar, sugar, oil, shallot and S&P. whisk.
pour over salad.