A student's effort to resist the temptation of instant noodles.
Duck confit served with mango chutnet, stone ground mustard, cornichons and baguette.
Sorta disappointing since three of us order the confit expecting it to be awesome. The duck meat was dry along with the baguette. The mango chutney reminded me to chinese plum sauce. The tiny pickles were cute though. The duck that we will soon have will so blow this out of the water.
posted by Orang3 at 2:25 PM
My name is Kinda(Kin--da) and I am a fourth year chemistry student at UC Davis. I have always had an interest in preparing and enjoying good food. Inspired by the many great food blogs on the web I decided to create my own. My passion for cooking does not seem to carry over to writing. So I will apologize now for the my poor writing style. Welcome to my sloppy note book=)
1 Comments:
Duck Confit is supposed to be cooked in Duck Lard, and taste like Lap Ngap which is juisy and tasty witrh fresh steame drice ;-)
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