If you live in Toronto, chances are that you have at some point picked up a copy of the Food & Wine magazine from your local LCBO (Liquor Control Board of Ontario). For everyone else, you are missing out!
The free magazine that is offered in liquor stores in the province is actually really good. It covers seasonal food and drink recipes and the pictures are true food porn. I have tried many of their recipes and the one criticism would be that they are sometimes overly complicated either in the preparation method or in the ingredients needed.
A few nights ago I tried the dish that was on the cover page of the Spring 2015 issue, Duck Confit & Springtime Hash with Fried Duck Egg. The recipe was easy to follow, however I did switch the duck eggs for extra large chicken eggs. With duck confit (duck legs preserved in duck fat) often available at the butcher shop (I got mine from Cumbrea’s on Queen St. West), this is a beautiful but quick meal to put together.
Here is a link to the recipe on the Food & Drink website in case you are interested in giving it a go.
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