Just Cured - Experience Fine Foods

I am not sure which it was, but late last week, I got the urge to play around with something other than salmon.

So, Thursday and Friday, in conjunction with the Luken stand, I made a large batch of duck confit. It is available for purchase at the Luken stand while the supply lasts. The duck confit comes two legs and thighs to a package, and each package runs about $10.

I have been making this confit for nearly twenty years, and I hope to make it a permanent part of the Just Cured line. For the time being, I think we will sell it only at Findlay Market and only when I feel like making it or when someone orders some.

The Just Cured duck confit has a cure of salt, pepper, thyme, marjoram, bay leaf, juniper berries and allspice. Of course, after the cure, I slowly cook the legs and thighs in duck fat.

Most people think of duck confit as a fall or winter dish. I also find it to be a perfect hot weather food. As it is already fully cooked, simply shred some duck confit over a salad of early summer greens and toss with your favorite vinaigrette. If you are feeling particularly French, top your salad with a poached egg. Serve with a lightly chilled red or rosÈ wine.