Modern comfort food ups the ante with high-brow techniques that are easier to Master than you May think
Rule the roast with our guide to modern comfort food
A traditional confit requires buying a lot of additional duck fat. The genius behind our quick method is that the duck legs cook in their own fat. Once done, the confited legs will keep for a week. Hit with high heat before serving to crisp them up.
A rich brodo, made in advance with fish bones and roasted vegetables, is the flavour base and cooking vehicle for this sophisticated stew. Ready? Just drop in the clams, then the fish fillets. In just a few minutes, you’re at the table.
This recipe is all about the game plan: The tomato sauce and eggplant can be made in the days before the party, and the whole dish assembled hours ahead of time. All that’s left to do is pop it in the oven.
Super-aggressively seasoning the lamb in the morning infuses it with flavour, so you don’t need to spend your time basting as your guests sip cocktails. Even better? The roast lamb can rest for up to 30 minutes, so there’s no lastminute fussing over the stove.
Submerging the roast in a mixture of apple cider, salt, sugar and coriander seeds one day ahead yields a juicier, more evenly seasoned piece of meat.