Bon Jour les Poulets!
Created by Julia Leach, 8-week stagiere at the Kitchen-at-Camont. Fall ’09.
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Duck Prosciutto-Charcutepalooza Challenge#1. My Duck Bacon.
I was walking down the street on my way to a Fat Market when I overheard two tourists talking. I knew they we’re tourists because one, pushing a wheelbarrow full of duck carcasses and the other with a...
View ArticleA week of cooking duck in Gascony
From fat markets (no, not us the ducks, silly!) to charcuterie meccas, foie gras to smoked magret to cassoulet, this week has been a celebration of good Southwestern cooking, Camont style. This is what...
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Hurricane Soup- don’t forget your duck confit!
I was just going to call this Workday Soup- a 20-minute solution to feeding a small crew at Camont. I’ve been working on my homework for SAF (actually, my homework will be your homework, you lucky...
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Duck Confit- how to, 101, and my yearly encouraging words.
This is one of my all time favorite photographs taken over the years in my kitchen at Camont by bon vivant photographe extraordinaire- Tim Clinch. It a celebration of the marche au gras (the fat...
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march au gras…or what to do with a fat duck: Foie Gras Crumble aux Pain d’Épices
Slipping down the icy Gascon roads to Gimont was an exercise in prudence and haste. The long drive to get to the weekly seasonal Marché au Gras this week was all the more exciting after our freak...
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Autumn. Back to School. Charcuterie-at-Camont School.
The temperature free falls this first September night. It is cold enough to need long sleeves and duvets again as August’s blue moon, hungover from a month of fetes casts her cool light. One minute...
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A Perfect Cassoulet… or an app 25 years in the making.
Between the initial idea of self-publishing some Food Stories From Gascony to photographing the ‘how-to’ section, Cassoulet-a French Obsession became my own obsession. As you can see from the previous...
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Thinking about confit de canard. A seasonal affliction.
Winter rolls through Gascony like a fast train: whistling in through December, screeching to a quick stop for January, and then on the rails again by end of February. That’s how I like my winters-...
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Preserving + Pantry = Confit de Foie Gras
A tale of many jars begins and ends in a round robin of preserving and Canning-at-Camont. Last September, we made our first batch of Confit de Canard for the 2012 season. 60 Years ago there was water...
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Pop-Up! The Fat Duck Workshop & Cassoulet Supper at Camont
POP UP FAT DUCK! This Weekend! If you have ever wanted to learn to make confit de canard, rillettes and cassoulet- this is the perfect chance. A Weekend at Camont. A few Delicious Days. A Cassoulet...
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How to make Duck Confit: Live from the Keeping Kitchen.
Confit Days are some of my favorites Winter days; pots and kettles, jars and terrines start to align like so many stars in a Winter constellation- the Fat Duck. This weekend is the first weekend in the...
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Canning Confit de Canard
Cooking confit de canard is one thing; putting it up in jars to save for later in the year is another. Here are some pictures of the traditional process as practiced in thousands of home kitchens...
View Articleon ducks, death and rillettes at Camont
NO MORE FOIE GRAS!!!??? FOIE GRAS BANISHED IN FRANCE!!??? From the crazy headlines of international magazines like Conde Nast Traveler publishing cautionary tales to the simply illustrated flyer from...
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