Food and food photos mostly but I try to share a bit about how I come up with the food I present here. They are dishes that I cook and eat everyday. Nothing is specially created for the blog and most of the photos are just taken with my phone. I want to show that eating well and investing the time to cook is not that hard nor time consuming and can be a lot of fun.
Monday, January 13, 2014
Goose Leg Confit
Goose confit just out of fat.
Goose legs in goose fat at the end of cooking.
Marinade has been washed off, legs patted dry and put into goose fat to poach in oven. Oil temp was at about 150ºF.