Day 58

We started the day by breaking down a whole duck. I wrapped up one skin-on bone-out breast for tomorrow's pan-seared duck preparation and prepped one skin-off bone-in hindquarter for tomorrow's duck confit preparation. Confit ["con-fee"] is a term used for anything that is cooked, fully submerged,  in its own fat (so duck confit is cooked in duck fat). For the duck confit we wrapped the hindquarters in cheesecloth and covered them in spices (you can use anything except salt because you don't want to draw any additional moisture out). We used cheesecloth because you want air to be able to circulate around the duck as a sort of dry-age process. We will refrigerate it for 24 hours and then begin the confit cooking tomorrow.

Next we prepared calfs liver lyonnaise with french fries, dipping sauce, and green beans utilizing the liver that we had been soaking in milk and spices since yesterday. The milk was no longer white as it had done its job of removing blood and toxins from the liver over the last 24 hours. 

The term "lyonnaise" simply means "cooked with onions" so the calfs liver was topped with caramelized onions that were coated with a bit of veal stock.  I decided to make shoestring fries and a roasted garlic and herb aioli to pair with it. I saved some of the roasted garlic cloves for use as a garnish on the final dish.