Food For Thought — April 1, 2016 at 11:45 am

Learn to Make A Duck Confit Baguette & Cook with Music

by
TheJunkieTwins4
Some pairings are no brainers. Peanut butter and jelly, wine and cheese, bacon and eggs. But we’re bringing you a whole new pairing that’ll satisfy more than your sense of taste. Brooklyn-based rockers The Junkie Twins know that music can only make things taste better. Led by Australian brothers Anthony and David Gill and supported by bassist Emile Griffith, this group is set to release their album Push to Exit later this month. Plus, they will be going on tour in NYC and beyond, so if you find yourself tapping your feet along to their sound, you can go see them live!
Not only are they talented musicians, but the brothers also show off their knowledge and skills in the kitchen with their YouTube series The Wino Diaries. So combining two of their loves, music and food, we’ve decided to pair one of their savory recipes with their latest single, “Untitled Love Song.” Give it a listen, light up that stove, and get cooking!
Duck Confit Baguette 

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1 baguette cut like a hot dog bun
Just Mayo Hampton Creek (The best mayo ever! And it’s vegan, unlike this recipe)

For the onion marmalade:
1 red onion chopped
1 cup sugar
I cup red wine vinegar
For the Parsley salad:
Fistful fresh parsley leaves picked
Tsp of roughly chopped capers
Tblsp thinly sliced shallots
Juice of half lemon
Lug of olive oil
For the duck confit:
Coat 1 tbs. five spice evenly over duck leg Combine marmalade ingredients into small saucepan, bring to boil and gently simmer until reduced to slightly thinner than spreadable about 20 minutes (marmalade will thicken as it cools), set aside to cool and thicken.

Meanwhile heat a dry frying pan over medium high heat and place duck confit leg (we use Bella Bella Gourmet from CT, or make it yourself) in the pan skin side down. Cook until skin is crispy and leg is cooked through, 6-8 minutes. Let cool slightly for 5 minutes while you prepare the salad and baguette.

Place bread in pan to toast and soak up excess duck fat. Spread one side with Just Mayo and the other with the onion marmalade.

Combine salad ingredients in a bowl, toss through evenly and season with salt and pepper.

Pull the duck meat off the bone, shred and place inside the baguette, top with salad and serve.

And voila! Now your ears and your taste buds will thank you. Just make sure you thank The Junkie Twins for encouraging you to whistle while you cook.

Twisted Talk: Do you listen to music while you cook? What’s your perfect music/food pairing? Discuss below!

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