Saturday, November 14, 2009
Romantic Dinner for Two (and a baby!): Duck Confit with Buttercup Squash Pancakes
We had a decadent, simple meal Saturday night of duck confit with creamed buttercup squash pancakes. It is unbelievably easy to prepare. Duck confit is a rich, delicious leg of duck that has been cured and pre-cooked in herbs and duck fat. All you must do is warm it up in a pan! Coastal Seafoods carries duck confit for 9.99/lb, and I find that one pound is the perfect amount for my husband and me, when served with a vegetable dish such as the mashed squash pancakes we had.
From leftover roasted and creamed, buttercup squash I created these melt-in-your-mouth-yummy pancakes, covering each with shredded > Ementaller cheese and fresh black pepper, frying both sides until the cheese browned, then topping each squash pancake with a nice dollop of Vermont Butter and Cheese Creme Fraiche.
If you've never tried duck confit, trust me that you will be amazed you waited this long to enjoy such a fabulous, "fast" food. In the time it might take someone to microwave a tv dinner you could be sitting down to perfectly seasoned duck legs cooked in their own fat! And you all know how much > I adore duck fat...
Emily's local shopping tips for this meal:
The lowest price I have found on real Swiss Ementaller, at 8.99/lb, is at Trader Joe's, which recently opened up a store in St. Paul, MN. I also found the creme fraiche there, for 3.25, whereas at most local coops and Whole Foods here in the Twin Cities it usually costs almost 5$ each. Not to mention TJ's carries Kerrygold Irish Butter (which is from grass-fed cows) for 2.69 per 8oz, which is less then you will find it anywhere I've checked.
This post is shared with Gnowfglins Tuesday Twister blog carnival and Cheeseslave's Real Food Wednesday!