Hey all you people out there! I'm still here. I am now working one job (not two!) and I have time to blog again! I'm sure the three readers I have left will be thrilled (I have more than three readers, right? Maybe? Bueller?).
Anyways, I'm back and I've got yet another recipe for duck legs. I love duck legs. Read about it here. Or here. Or here. This one comes from the New York Times (click for the recipe) and it involves rhubarb (this should tell you how long it's been since I've cooked anything - is rhubarb even still in season?).
Basically, you brown some duck legs and save the fat that comes off (in a glass jar! Zack yelled at me for saving hot duck fat in plastic Tupperware last time - apparently that can give you cancer. Whoops).
You blitz some onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, salt and 1/4 cup water in the blender or food processor (check the link for exact amounts), then saute over medium heat with some of the leftover duck fat. Add some coconut milk and water, bring to a simmer and add your duck legs, a little bit of brown sugar and some chopped rhubarb (it's not just for pies)!
Bring it to a boil, turn the heat to low and simmer (covered) for an hour.
If you have any fresh cilantro or chives, add those on top - I so did not have those. People who sleep five hours a night don't have time to buy fresh herbs. Such is life.
But I'm back! I'm ready to blog and ready to sleep.