Making Duck Confit Salad

In this episode of Eating Crowe we make duck confit salad with roasted figs, caramelized walnuts and blackberry-balsamic vinaigrette. Hope you love my really rough first try at an introduction.

Thanks to Ryan and Katie for letting us invade their apartment and use their awesome kitchen. Also Chap, Maura and Jen for joining us for vittles. Thanks Joe at Playskull for letting me use his magical music on the cheap. Last, thanks to Paul Ritchey for hours of his time editing, rendering and most painful of all, watching me over and over again.

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May 18, 2009 · Filed under Episodes

13 Comments »

  1. Burn Said,

    May 19, 2009 @ 7:28 am

    Awesome show. Very well done, much more polished and rounded than the test shoots. The overhead cam was a needed addition for more significant audience penetration. I loved the ‘Crowe moment’ and the accelerated (getting stuff done) salad construction. At times i almost felt like a live studio audience was necessary to add reaction to some of your antics (yes, antics, you heard me). You handle the camera really well and grew comfortable with it quickly (like any actor it takes a few episodes to be able to do this). Overall, really fun, and this salad is damn delicious. Great Job!

  2. Tim Crowe Said,

    May 19, 2009 @ 8:00 am

    Thanks Burn, I appreciate the kind words. The “Crowe Moment” was Paul Ritchey’s idea. He’s 2/3rds of the brains of the outfit.

    Try that confit! It’s easy and it will keep in the fridge for about 6 months or in the freezer nearly indefinitely.

  3. Mo Said,

    May 19, 2009 @ 1:44 pm

    love it! i want to try this out! i like the new camera angles, like the “crowe moment”, like the duck confit dance at the end, and joe’s song is a perfect theme song for the show! makes me want to try duck.

  4. Jul Said,

    May 20, 2009 @ 2:05 pm

    I love duck confit and now I know how to make it! I definitely will try it, I just have to get some jars.

    And I agree with you, shallots are worth using whenever possible, they make everything better. And I agree with Burn, it looks much more finished and the camera work is great in this one.

    One thing I think might be worthwhile is a quick ingredient list and important notes (for example, the temp of the duck fat when cooking) at the end in case people forget.

    Nice job!

  5. Tim Crowe Said,

    May 26, 2009 @ 8:53 am

    Jul, You can confit anything too. I have a recipe for lamb confit. It’s amazing! I have also done tomato/fennel confit as a side dish that is bangin’!

    I’ll sit down tonight and write up the recipe for this salad. In the future I’ll make sure I put out the recipe for each dish I do a few days after we put up an episode so you can try the dish at home. Thanks for the suggestion.

  6. Episode 1 - Photos - Duck Confit Salad Said,

    May 26, 2009 @ 11:03 am

    [...] are the pictures taken during the filming of the Duck Confit Salad episode. [...]

  7. frances Said,

    May 26, 2009 @ 12:10 pm

    This dish looks terrific
    And you look cute

  8. Tim Crowe Said,

    May 26, 2009 @ 12:15 pm

    Thanks Frances! It’s a good thing you aren’t here right now or you would get to mock my blushing.

  9. Dan Platt Said,

    May 27, 2009 @ 3:04 am

    Yo Fidel,
    Where’s your beard net?
    Love,
    Dan

  10. Dan Platt Said,

    May 27, 2009 @ 4:14 am

    Now that I’ve watched the whole video the only criticism I have is the quality of the lighting, especially the overhead camera. It was hard to see the delicious details you were trying to present. When’s the next one?

  11. Roger Said,

    May 27, 2009 @ 10:20 am

    The ambient lighting is great. The subtle tones and hues in the room cast a great milieu for that relaxed, casual atmosphere.

    you could use a slightly brighter light angled at the cutting board, since that’s where you do most of your standing and working and that’s where you’d want to show off delicious details.

    cheap solution, home depot, aluminum hooded clamp lights. they run between like 6.99 and 12.99 depending on size and quality and you can utilize various wattages and distances from the station for varied lighting effects. too bright, you get wash out and glare and shadows, too dim and it might just mull colors and shades together (or not do anything)

  12. Roger Said,

    May 27, 2009 @ 10:23 am

    also…

    Recipe Recap would be good.

    And I’m still pushing for your cut away to professor Burn (or whoever) to explain what it was you were really trying to say when you have your own little Crowe moments.

  13. Episode 1 - Duck Confit Salad Recipe Said,

    May 28, 2009 @ 3:39 pm

    [...] making the duck confit salad we made in our Duck Confit Salad episode.  If you have any questions, feel free to ask in the [...]

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