Well, I’ve been trying to just relax and take it easy during my July off, but I guess I took it a bit too easy–I made the things, but didn’t blog about them.
Duck Fat Cookies
Luckily, I’ve made a few iterations of the counterfeit duck confit so I have a pretty good store of duck fat for these cookies. I was concerned they’d taste too savory or something, but not one bit! They’re a bit sandy, a bit sweet, and a bit salty. Just perfect. They degrade pretty quickly, though, from that lovely sandiness they have in the first hours out of the oven.
Generally not the biggest baba ganoush fan as it gets a bit slimy with the texture and I find it off-putting. We were in for a treat on this one! I think the tahini in it really added a nice textural element, not to mention some great flavor, and all in all we thought it was a keeper! Brought it to a July 4th party and it was very much enjoyed.
Chicken terrine with figs (Extra Edition from June)
As you can see from my header here, I made it with chicken thighs instead of duck legs. I made a half recipe–thank you Cs&Cs contributors!–and it was still way too much for us. I like terrines/patés like this to an extent and then I simply don’t want any more for a very long time. After a 3rd meal of trying to match it with different veggies, I gave up. It was tasty, particularly on the first day when we made the little sandwiches Lebovitz discusses on the facing page.