This is one of my favourite dishes and it is reasonably easy to prepare.

What the Heck is Confit?

Confit — the old school French preparation – is traditionally used to preserve duck or goose in its own fat.

“When you think of fine cuisine you think French. And confit is one staple in French cooking – you’re always going to see it offered, ” he says. For non-French restos, serving confit is basically an easy way to add some cachet to a menu – AND it sounds a lot better than, say, “preserved ducks in lard.”

“But it’s a very basic thing. There’s nothing too exciting about it. It just happens to be a very nice way to preserve duck or goose and it also adds so much flavor. You’d be surprised at how a plain old duck leg can taste so good.”

Duck Confit Recipe from Chef Paul O’Donnell

1. Trim the visible fat from one whole duck, leaving a thin layer of fat on the legs.
2. Using an all-steel or cast iron pan, render the fat over low heat. Once liquefied, strain out any lumps and return the fat to pan. (Note: If you don’t have enough fat to completely submerge two duck legs, you may also render additional pork fat.)
3. Save the tender duck breasts for another dish, and add the trimmed duck legs to the fat, along with two garlic cloves, cracked black pepper corns, bay leaves and dried rosemary. (Important: Use dried herbs to minimize moisture content so the confit is properly preservative.) Submerge the legs completely and bring the pan to a simmer.
4. Put the whole thing in the oven and bake at 225 for two to two and a half hours – or until tender.
5. Remove the legs from fat, strain off garlic and other seasonings. Pour fat back over legs – submerging them completely. Store in a metal or glass bowl.
6. Your confit legs are ready to roll. They can be preserved this way for up to three months in the refrigerator. The texture is tender, the taste is rich and they can be enjoyed hot, cold, sautéed, in soups, salads.

There are plenty of debates circling the restaurant scene but a rather interesting one has cropped up down under. An Australian chef intent on reducing waste has begun penalising diners who don’t finish their meals.

Chef Yukako Ichikawa is offering a 30% discount to guests who eat all the food they order in her restaurant, Wafu. Those who fail to clean up their plates are not welcome back.

The menu tells customers that everything they are served must be consumed except for lemon slices, pickled ginger and wasabi.

“We are not only committed to serving meals that nurture and respect the body but are actively dedicated to the notion of waste prevention, and take seriously our responsibility toward the environment and sustainability for the future”, says a statement on the company’s website.

Pre booking is essential to avoid dissapointment, Bookings have been coming in steadily for outside catering and I will be back at Alloa golf course schawpark on the 11th. Cooking for some hungry line dancers!!

I still have dates available New years eve being one of them so its never to late!!!!!

This is a comment from the Ladies

Hi Paul,

A very big thank you for a supberb meal, Everyone enjoyed it very much and our club champion commented in her speech that it was the nicest meal that she had ever had. Your staff were exceptional in both their manner and service.

So all in all a great evening!

Hope to see you again next year and again thanks very much.

Sandra (Tillicoutry Golf Club)

We have now catered for the ladies AGM every year for four years.

Quail with chocolate cake, what was that guy thinking about? Madness sheer madness!!

Shocking attempts at souffles the nerves are really kicking in, I was surprised that Monica did not know that you do not put cream in a beurre blanc sauce. Only chefs who are relatively unskilled would use cream to stabilise the sauce. A true beurre blanc is achieved by making a reduction of shallots, white wine and vinegar and swirling the pan whilst adding cold pieces of butter to form an emulsion.

The young girl from Hinckley is doing really well. Although I dont think she will win.

I made this using local berries sourced from Alloa, Stirling and Falkirk.

The recipe……

Yield 10lb

Ingredients

• 6lb Blackberries
• One quarter pint water
• Rind and juice of two lemons
• 6lb Sugar

METHOD

1. Put the cleaned fruit, the water lemon rind and juice into the pan.

2. Simmer until fruit is soft.

3. Stir in the sugar and boil rapidly until setting point is reached.

4. Remove from the heat, skim, pot, cover and label

Enjoy

Although some couples opt to self cater their wedding for economical  reasons, what you’ll save money wise you’ll lose time wise as you will not have the freedom to relax and enjoy your day.

You want to let your hair down, not tear your hair out worrying about the logistics of the food and wine. Not when there are expert services like Paul O’Donnell Catering around who will provide fantastic meals at down to earth prices.

Offer a basic drinks package

The drinks should flow at a wedding but you don’t want to end up with a dribbling mess of drunks at the end of the wedding reception, avoid this by supplying your guests with a basic package of water, wine and beer.

Consider the dietary restrictions of your guests

Ensure your menu caters for vegetarian and guests that require gluten free meals, Paul O’Donnell Catering is one of the few Caterers who offer gluten free buffet menus in the Stirling, Falkirk and Alloa area.

Themes are fun

If you are having a themed menu make sure that you co ordinate your food accordingly, Paul O’Donnell Catering in Stirling can make your themes come true!!

Easy to Eat Finger Food

Ensure your food comes in bite sized portions, no one wants to get messy or look inelegant when they are eating

Use Quality Food

Ensure your caterer has good suppliers like mine.

Check the tableware of the caterer

Ensure that this matches the style of your wedding, I use white crisp linen. This compliments your big day.

Sample the Menu

Paul O Donnell Catering offer tastings, to help you decide!

I was there tonight and had chicken consommé with egg (sorry can’t say that in Italian) followed by a peppered fillet that was cooked perfectly.

Every time that we go its perfect and they do amazing pizza. The restaurant was nearly full tonight (not bad for a Wednesday)

If you like Italian give it a try, you wont be disappointed. The prices are reasonable as well.

• 1 x 30cm x 24cm (12 x 8 inch) Lined with greaseproof paper
• 400ml tin of condensed milk
• 1kg (2.5lb) granulated sugar
• 250g unsalted butter
• 600ml hot water
• 25g grated white chocolate (optional but i like it)

Method

Place all the ingredients into a large saucepan except the chocolate and bring them to the boil before reducing to a medium heat.

The temperature is very important!!

Too cold and the tablet will turn dark brown but won’t set. Too hot and the tablet will burn on the bottom. The temperature is right when the tablet is simmering at about double its original volume.

Simmer for 30-40 minutes until the tablet has darkened to a golden caramel and started to thicken. Give it a stir, It will probably have caught a bit at the bottom of the pan, but don’t worry, this is normal and the bits are dispersed during the beating later.

Now remove your pan from the heat and add the white chocolate apart from adding extra flavour it helps it set. start beating the mixture with a wooden spoon or electric mixer and dont stop until it starts to thicken and set in the pan. it normally takes ten minutes.

Pour into the lined tray and allow to set. This will take 2-3 hours. remove from the tray and keep in an airtight container.

Tablet stales after 5 days but mine never lasts that long!!!!!!

P.S Keep me a piece

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