With most of the world starting to open up from quarantine we’ve been putting together a few recipes that some of our favorite chef’s have made. One favorite we love working with is our Confit Duck Meat it’s so versatile and can be used in so many different recipes. Our farm in New York, La Belle Farm raises all of our poultry and game birds from hatching to full grown. We take the neck from the Moulard Duck, cure it for 48 hours in our signature 9 spice blend and let it slowly cook in it’s own natural juices and fat. This style of cooking is called Confit, which means cooking in it’s fat. After it’s cooked, we cool it, the meat is so tender it is hand pulled by our culinary team to ensure no bones and you receive the best quality product from Bella Bella Gourmet Foods.
Getting back to the recipe, in Boston, at Mike’s City Diner you can find this specialty on the menu or you can purchase his cookbook Beirut to Boston, Comfort Food Inspired by “A Rags to Restaurants Story” and make it from your own home. We happen to have a cookbook handy in the office and decided to share our thoughts on Chef Jays dish with you. If you’re a fan of Diner’s, Drive-In’s, and Dive’s then you’ll have seen the episode with Guy Fieri visiting Jay Hajj in Boston.
“I first met Jay when I was in Boston shooting Diners, Drive-Ins, and Dives and I knew right away that he was the real deal. He’s a hard-working, self-made restaurateur who makes you just want to get in the kitchen and cook with him” -Guy Fieri, Beirut to Boston, (Forward).
Confit Duck Meat, hand-pulled neck meat from our Moulard Duck at La Belle Farms in Ferndale, NY. Slow-cooked in our kitchen at Bella Bella Gourmet Foods in West Haven, CT. Packed fresh with quality you can taste in every bite.
A blend of vegetables and herbs to pull it all together to give you Confit Duck Hash, serves 2-4 people.
While we won’t be putting up the full recipe here, you’ll have to purchase the Beirut to Boston cookbook or go visit Mike’s City Diner in Boston for a good bite to eat.