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You’re looking at a plate of duck confit that’s been resting in its fat for the last three months down in the basement then seared in a hot pan before being laid to rest on a soft, luxurious bed of pickled cherry risotto.  This is the height of central Illinois cuisine – perhaps the best duck ever confitted and then eaten in March in Illinois.  Ever.Final PlatingPlated and waiting for me to devour it.  I approached it timidly at first, but after first bite, ate it all in about 3 minutes.The Sealed Confited DuckNestled between a basket of dried goods and some Pika Foods Magnitude 7.5 wing sauce, it’s been sealed with duct tape for the last 3 months.Duck FatThe seal broken and the beautiful fat revealed!Pickled Cherry Risotto IngredientsJust a pretty shot of the ingredients for the risotto.Arborio RiceLook at that pretty arborio rice, ready to be thrown into some hot fat and then slowly stirred with hot broth until its soft, and luxuriously creamy.Pickled CherriesPickled cherries, ugly but wow! they’re good.Pine NutsAnd some crunch, waiting for their turn in the hot pan before being added to the rice.Pickled Cherry RisottoAll plated and pretty – glad you made it this far – now get cooking!