Fried Duck Confit with Eucalyptus Honey & Mustard Greens
Fried Duck Confit with Eucalyptus Honey & Mustard Greens By Richard Blais Who can resist crispy duck skin that gives way to…
Make a batch of this comforting, freezer-friendly chicken dish. If you're feeling fruity, fry cored apple wedges in a knob of butter until golden, then stir through before reheating
Duck confit with figs and stonefruits
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Yotam Ottolenghi’s Valentine’s Day recipes
Unconventional Valentine’s recipes for confit duck legs with herby roast kohlrabi, topped off with a fragrant coffee cream pud to give your evening a lift
Duck Confit Recipe
The best Duck Confit recipe! The skin is crisp and the meat is so tenderly succulent, you might have to give yourself a moment or two before uttering a word after your first bite of this fine French dish. #letthebakingbegin #duckconfit #duckrecipe #duck
John Torode's duck confit with braised lentils
This may take a little longer than your average recipe, but John Torode's duck confit is well worth the wait. Most of the work is done well in advance, making this a great dinner-party option.
The Science of Collagen—and How to Make Mean Duck Confit—from Cooking For Geeks
Duck confit tastes entirely different from duck cooked almost any other way. Cooking it is all about converting tough collagen proteins—pound for pound tougher than steel—into gelatin.
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Michael Ruhlman: “Because Duck Confit Is So Damn Good!”
Even if you’ve mastered making pickles and jams, preserving meat feels like a whole different game. This week we are sharing experts’ picks for the preserved foods they can’t live without and today we hear from Salumi and Charcuterie author Michael Ruhlman, who talks about why you should be keeping duck confit on hand and shares his easy olive oil method for making it.If you could only make one type of preserved meat, what would it be?Why?