Duck confit is #2 on my list of favorite foods. If you've never had duck confit, you have been missing out. What is it? It's duck, typically the leg that has been kept overnight for a couple of days then cooked slowly in it's own rendered fat. When done right, it is phenomenal -- succulent, extremely flavorful, decadent and absolutely delicious. The above is a shot of the duck confit served at Casimir, a lovely boisterous French bistro in the East Village. It comes with a side of garlic roasted potatoes and a frisee and bacon salad. It's a little hit or miss at Casimir -- most of the times it's a hit, but I have to say it was a little dry when I had it last night.
The baguette however was spot-on and so was the Cotes du Rhone...
And the garlic spinach was excellent. Perfectly wilted and seasoned. I forgot to take a picture of the La Pompadour salad, which was perhaps the highlight of the whole meal. It's baby arugula, toasted walnuts, goat cheese and roasted beets in a vinaigrette. Mmm...
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