Duck confit is one of the classic duck dishes, right up there with peking duck and Chinese roast duck. By confiting the duck, it produces a luscious and soft off the bone meat which is rich in it's own juices. It is prepared by first salt curing the duck meat and then slowly poaching it in it's own fat. Duck confit may seem like a time consuming process but your actual kitchen time is very minimal. If you plan in advance, it becomes a very quick and easy meal. I accompany my duck confit with a duck jus, crispy duck fat potatoes, a tangy and crispy salad and a glass of pinot noir. By all means it isn't a heart smart meal and not something you would have on a weekly basis but it's a great one to have up your sleeve for special occasions.
Duck Confit
(adapted from Gourmet Traveller)
Note: Begin preparations two days before your meal. Ideally you want to start the curing process on the first night, confit it the next morning and leave it overnight again to sit in the fat and further develop in flavour. This is an age old technique used to preserve food so do not worry about the duck going off by starting it so early.
After 3 hours in the oven
When asked to recommend good Italian food in Brisbane, I'm always struggling to provide worthwhile suggestions. Sure most of the Italian restaurants here have some decent dishes but I still think traditional Italian dining is missing in the Brisbane food scene.
The Spaghetti House Trattoria has filled that gap. It takes you across the globe to Italy from the moment you step in. From the heavily accented waiters to the rustic decor. It reminded me of the restaurants in Italy that I've seen on SBS food and travel shows; with long wooden tables, covered with bowls of assorted olives, sitting it's oil and tall glasses filled with crispy mini bread sticks. I could easily see a big Italian family coming to sit at this table and sharing a meal together.
My experience with Sichuan cuisine is very limited, partially due to the lack of Sichuan restuarants in Brisbane. I've heard good things about this place from friends who grew up eating Sichuan food in China so it sounded promising.
The menu had fairly non-descriptive english translations which made the dishes seem completely boring. Luckily I went with Chinese friends and they took over the ordering. We ordered 3 main dishes - all were spicy dishes and had it accompanied with steamed rice.
Shui Zhu Yu - Chef's Special fish fillets
