Wednesday's a Write-Off...Hello Thursday; Duck Confit

I think it's over, people. The search for the world's best tasting meat... Duck Confit. It was a 2 day project. Took many hours and many dishes, but WOW was it worth it!

http://www.epicurious.com/recipes/food/views/Duck-Confit-102313
I followed the directions from Epicurious.com, and unfortunately I didn't take any more pictures of the process, but the 3 hours baking in duck fat is pretty straight forward. After that I transferred the duck legs skin side down to a low heat pan and crisped up the skin.

I made do with what I had as a side, but it actually turned out pretty good!
I whipped up a Dijon & Thyme Carrot 'Ragout'! I'm aware that it didn't meet all of the requirements of a traditional ragout, but I don't think there's any other word for it so that's what I'm stickin' with!

Dijon & Thyme Carrot Ragout

3 large organic carrots
1 organic white carrot
1 medium russet potatoe
2 cloves garlic
white balsamic
grainy dijon
3 fresh thyme sprigs
salt and pepper
brown sugar
water
grapeseed oil

I chopped up the carrots and potatoe into small chunks and diced the onion. First I tossed the onion in a pan with oil, when they started to turn translucent I added the carrots and then the potatoes. I sauteed these and then added the balsamic and a tablespoon of dijon, stirred it around, and then added about 1/2 cup of water. I topped it with two fresh sprigs of thyme and put a lid on it at a low simmer. I let this go for awhile until the carrots started to soften and then I took the lid off, added a few sprinkles of sugar and then turned the heat up to high and reduced out the liquid. Once it reduced I picked the leaves off the last sprig of thyme and mixed them into the mixture.

This carrot mixture, being that it was hearty and earthy, went so well with the duck! These two are like secret lovers and the chemistry is explosive when they meet! (Like my metaphors as of late?.... d'ya think I'm passionate about food yet? lol!).