For one of our holiday celebrations I made Cassoulet. While that bit of heaven was baking all day long, I skimmed off the extra stock and duck fat and tucked it away into the freezer for something special.
Not that cleaning out the kitchen is special but I just knew that special stock would make a wonderful risotto and it did! I kept it very simple, shallots, garlic, a little Thyme, white wine and the hidden gem. Now, L. claims he hates duck, well, he gobbled this up and was quit surprised to learn it was “duck”. Served it with some simple sauteed spinach – lots of olive oil, garlic and Meyer lemon zest and the left over bottle of white Burgundy. For dessert we had some of that left over Bittersweet Chocolate Tart. Amazing what you can come up with, with all the things just laying around the kitchen. Too good of a meal for being a Monday.
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