Chapter 8: The Menu
Meet the Host: We’ve cooked so many impressive meals for friends and family from Suzanne Goin’s cookbook, Sunday Suppers at Lucques, we couldn’t help wondering what the Los Angeles chef would make for Thanksgiving. The food at her restaurants— Lucques, A.O.C., Tavern, and the Larder at Maple Drive—is approachably elegant. Who else would confit turkey legs in duck fat and follow them with a pecan-chocolate pie? With an A.O.C. cookbook slated for next fall, we’re already excited for Thanksgiving 2013.
2/9Brined Roast Turkey Breast with Confit Legs
No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.
9/9Pâte Sucrée
