The hurricane Sandy left us 4 days without power, heat or hot water.
After moving back home I felt the need to get comfort through food.
This diner is what my grand mother would cook in my childhood when we would visit her in south of France: duck confit with sautéed potatoes (cooked in duck fat) and ratatouille.
I soooo love this food and it is such a great reminder of my childhood… It was such a great recovery diner 🙂
Duck confit with sautéed potatoes and ratatouille.
– 1 zucchini, chopped
– 2 tomatoes, sliced
– 1 onion, chopped
In a pan on medium heat, sauted the onion in olive oil, about 5 minutes until they start to soften.
Add the chopped zucchinis, salt, pepper, and basil. Cook on high heat, while stirring, until zucchini get slightly brown.
Put on low heat and let cook for some time. Stir occasionally.
When zucchini is half way cooked, add the sliced tomatoes and let cook on low heat until you get juice from the tomatoes and zucchini is well cooked.
You can also use thyme, rosemary and baby leaf for more flavor. I use basil because I like it a lot and have it most often in my kitchen.
Note also that this is my own personal recipe of ratatouille as usually there is also eggplant.
I don’t often have eggplant at home and the cooking is longer to have a good ratatouille. I just found a easier and faster way to make a good vegetable dish, almost as a ratatouille and very flavorful 🙂
I will not give you here the recipe to make duck confit from scratch. My great-grand parents knew how to do it (they had a farm in south-west of France) but I always saw my family get it already done, just ready to be heated and served 🙂
This one was then quite easy as I just had to open the can and heat it in a pan.
Boil the potatoes using the pressure cooker.
Chop them (not too small).
In a pan, use the fat from the duck confit to sautéed the potatoes, add salt and garlic.
Stir occasionally so that it doesn’t stick.