Okay, so I’m not a chef, but I do know a thing or two about food. Healthy Living graciously allowed me use of their fabulous Learning Center kitchen last week to help me share my knowledge with you. I went shopping, and voilà! Here are my instructions for making my favorite duck confit pasta salad. The recipe is below, for quick reference and more information.
The dish is simple and fun to make, especially if you’re not as klutzy as I am. Most importantly, my potluck staple is just as good served hot or cold.
This article appears in Oct 13-19, 2010.
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Alice, that was hysterical and it looks super tasty! Like you, I have a epic affection for duck, especially confit. If (when) I make this, though, I might substitute lacinata kale, which did pretty well in our backyard this year (we’ve got a lot of it), and I’ll use the stems. I just cook them longer. You’re great on camera (and the page). LPR