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Authentic Duck Confit
with a potato-chip like crunch to the skin
Does anyone else remember Melanie Dunea’s book ‘My Last Supper: 50 Great Chefs and Their Final Meals’? The premise is simple. Melanie asked 50 notable chefs what they would eat for their last meals. The answers were varied and rich with elaborate depth. Who wouldn’t want to know where Alain Ducasse would like his supper to be? And who would prepare Daniel Boulud’s final meal? What would Anthony Bourdain’s guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to?
psst: want to watch the video recipe?
If you could pick your last meal — what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It is a dish that my wife Lisa and I have shared commemorating many events. Duck confit is the very first solid food my son Beaumont ate.
MY LAST MEAL
I would accompany my duck confit with nothing more than perfectly cooked potatoes, Lisa’s simple green salad, and a perfect red Burgundy. My entire family would be sitting at the table sharing this last moment with Edith Piaf’s ‘J’ai dansé avec l’amour‘ playing soulfully in the background…
