I bought some duck confit from North Market Poultry & Game, and shredded it and put it in with some Marsala sauce from Pastaria Seconda, to which I added just a touch of black truffle oil to add richness. Then I tossed in a pound of cooked mushroom tortelloni (also from Pastaria Seconda). Quick. Yummy. Local.
And speaking of North Market Poultry & Game, cassoulet is back! 🙂 Served with a slice of delicious Eleni Christina bread, it’s just what the doctor ordered on a chilly day. If you’re over that way, it’s definitely worth trying.