Menu by committee
Hello Foodie Friends.
My friends and I have created a tradition of escaping our families late after Thanksgiving dinner to meet and spend the weekend cooking (and drinking). We are on our fifth year and we try to up the kitchen adventure each year. Someday we might be able to top the braised short ribs we did the third year.
In an attempt we are going to try doing pork shanks this year. I was able to get my hands on a good amount of duck fat from a local gourmet shop with the hope of doing a confit with the shanks.
This is where you all come in. We have never done a confit before, so any tips and thoughts are GREATLY appreciated. From pans to seasoning, I'm all open.
Also, what do you recommend to go with it? I was thinking wild mushrooms and maybe a bed of grits. I would love to add an unexpected or simple and fresh side or salad to make us feel less guilty for the confit.
Please don't be shy and I look forward to hearing all of your ideas.
Oh, and how could I forget. Wine pairing?
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Definitely you have the right instincts. To go with the shank, you may want to do a balsamic gastrique to help cut through the richness. In a well ventilated kitchen, cook the vinegar until reduced by half (it will thicken as it cools). My side with be a cauliflower parsnip puree - like mashed potatoes or polenta without being as heavy. And definitely a nice fresh salad would go perfectly. Also, for a dessert, might I recommend a meyer lemon tart?
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re: kjpeppers
Yes mushrooms would go very well. I might think of some sort of gremolata as well. I find that confit and long braised meats need some sort of bright flavor to help with the fattiness. Sauteed mushrooms (which I love) will have a similar fatty mouth-feel as the fatty meat - so at least make sure they have a bright fresh herb with them as well.
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re: kjpeppers
oh - shouldn't be bitter and unpleasant. If I had to guess I would say you had pitch on your lemon peel but if you cook a lot I'm sure you would have thought of that.
If you're skeptical and have had bad experiences in the past, I'd just make sure you bring plenty of fresh herbs then for a bright note. If you're having a salad like you mentioned you could just make sure the vinaigrette is good and tart too.
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I'm going to have to think about this and get back with you because I love this idea. That said my knee jerk responses:
1) Why do you want to confit pork shank in duck fat? Why not in pork fat?
2) That said I LOVE confit, great idea. I think it pairs well (and traditionally) with something acidic to cut the fat - like cornichons - but given the time of year I would put pomegranate seeds in the salad for the pop of tartness. Would pair really well.
3) Since you have all that duck fat - definitely do fries in the fat after you confit!!!! Yum!!
4) If you think you are doing a large batch of confit - i would also look at rillette recipes for ideas of making a spread with the leftovers. It would be a great addition for a charcuterie board the next day (most recipes will say to let it age for a week or so but you can eat it right away if you want - or you could bring small jars and pack it up as a "take home" gift to have a week or so later and remember the trip).
I'm jealous!
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re: thimes
Loving your enthusiasm.
1. I went with duck fat because the new little gourmet shop that I found only carries duck, not pork. I figured it would just add a different dimension of flavor. Also, if you are in DC, go to Seasonal Pantry. 90% of the the products are made right there by the chef/owner and such amazing prices.
2. I like the pomegranate idea (cornichons make me uncomfortable).
3. I have thought about that. It seems like such a sin not to.
4. Love it!
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