Duck confit

Eastside Road, April 28, 2015—

EVERY NOW AND THEN, you may have noticed, we find ourselves down in Berkeley for one reason or another, and sometimes on those occasions we remember to do a little shopping. The Monterey Market still provides those delicious Pixie tangerines from Ojai. Monterey Fish provides, well, fish.

And Café Rouge provides duck confit. I don't know when we bought the two duck legs we had tonight, and it doesn't really matter: they hold pretty well in the freezer. I'm not sure how Cook prepared them: probably just cooked them in their own fat in a black iron skillet. That's what I'd have done…

With them, more of that delicious bitter country broccoli we had yesterday, sautéed with plenty of garlic; and long-cooked potatoes, cut up and fried in, I suppose, duck fat. Man, what a delicious dinner.

Green salad afterward, and then an ice cream sundae; vanilla ice cream, with black raspberries, also from the freezer…

And the best thing is, there are two duck legs left. I bet I know what tomorrow will bring!

Cheap Pinot grigio; Cheap primitivo

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants