DUCK CONFIT WITH PARSNIP PUREE, BRUSSELS SPROUTS & HAZELNUTS

Great meal. Crap photo. Maybe it's the rain that started tonight. Maybe it's my eyes, which don't seem to be able to focus properly today. Fuzzy. But not logic. Anyway, I bought these duck legs from a man at the markets yesterday. He raises his ducks in pastures near Bangalow, about 45 minutes south of here. I always have some spiced duck fat in the freezer to do confit. There was something erotic in how perfectly the soft rich flesh of the duck, the nutty smoothness of the purée, crunch of sprouts and hazelnuts and a little hazelnut oil all worked together. Like a rowing eight. Or five, in this case.

DUCK CONFIT WITH PARSNIP PUREE, BRUSSELS SPROUTS & HAZELNUTS