Last Saturday was a bit of a cooking marathon. I rendered the duck fat and used it to cook the duck confit, made stock out of the duck carcass, and braised the oxtail in red wine. And for dinner I made Chicken Cacciatora.
Sunday morning I made pancakes for breakfast, pizza margherita for lunch, and we had the oxtail with Dan and Carmen for dinner. I got the recipe from the Zuni book, but to chef it up a bit I turned and glazed some carrots, parsnips, potatoes, and pearl onions to go with the ribs (following the instructions from the Bouchon book). It turned out quite well, but I need a bit more practice turning and glazing vegetables.
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