Eat Like a King with Duck Confit (And More!)

Eat Like a King with Duck Confit!

We are always looking for interesting new ingredients to add to our menu, not only because our customers value (and have come to expect) variety, but because we love to experiment with different techniques and cuisines in the H&H kitchen. Harried and Hungry is one of the few downtown Seattle lunch destinations without a fixed menu, and though that means we have to put in more work and imagination, every week is a learning experience for us. Guess what we’re learning about this January: duck!

Harried and Hungry recently purchased a dozen all-natural whole ducks from Maple Leaf Farms, which was the first duck company in North America to implement a comprehensive duck well-being program. We’ll be making some exciting duck recipes in the coming month, so look for those on the H&H menu!

Duck Confit

One of the recipes we’re most excited about is duck confit (pronounced con-fee). This traditional French recipe involves curing the duck meat for 3-4 days and then slow-roasting it in its own fat for about ten hours, resulting in an incredibly tender, flavorful meat that is truly an experience. Duck confit is a centuries-old process that preserves the meat for weeks or even months—though we expect to sell out a lot more quickly than that!—without sacrificing any flavor.

Duck Breast Prosciutto

We love curing at Harried and Hungry, and we’ll be preparing a special duck breast prosciutto from these fowls! Prosciutto is commonly made from pork, and this variation is similar but richer in flavor, somewhat gamey and with a dark, almost purple color. The fat will melt on your tongue, and the lean will give you something to chew. We’ll be hanging the duck prosciutto to dry in our walk-in refrigerator for a month or so, and then you’ll see it on the menu!

And More!

We strongly believe in using every part of animal that you can to show respect to the tradition of hunting and resourceful preparation behind all game meats. We’ll be rendering the skin in our pressure cooker for its fat, and making stock from the bones.

For some exciting duck recipes, and so many other innovative lunches, come into Harried and Hungry and check out our constantly evolving menu! And if you like what you see, or what you taste, remember us for your next meeting or event—we’re also one of the best catering companies in Seattle!

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