Duck confit

I went to a store downtown Montreal close to Marche Atwater to purchase moulard duck (canard gave) legs and I also ought a big jar of duck fat from them.

I cooked duck legs and potatoes with some herbs and garlic in duck fat for 1h30min. It was very easy to keep the remaining duck legs in fat in a jar, then when needed just roasted them for 15 minutes to get a crisp skin before serving.

Simply delicious!!!

Before going to Alsace

I prepared a very Alsatian dish. Sauerkraut cooked in tomato sauce served with porc roast, bacon and Romanian sausage kabanos with some hot sauce.

Steamed lobster

A simply steamed lobster is one of my favorite dishes. I now buy live lobsters and use a pot with a basket to steam them myself. Especially in season lobsters are big and delicious and females have caviar for only $6.99 CAD, a great bargain. It takes between 17 and 20 minutes to steam them depending on the size, so I just use a timer to ensure they are not overcooked.

This year in June and before our European vacations I had a lobster treat twice a week. Served with sparkling wine.

Birthday meal

I cooked roast duck with potatoes in orange sauce, sauerkraut, amuses-gueules and egg plant ikra. Similar to a ratatouille, but with smaller pieces of eggplant, carrots, red pepper bells, tomatoes, garlic and herbs. A specialty from my region.

I have also cleaned and prepared pickled herring from a tonneau and with onions and sunflower oil and apple cider vinegar.

An Easter meal

I cooked tripes soup, the favorite of my husband's.
Salmon and anchovies amuses gueules among other things and lamb roast with potatoes.