There are few things more decadent than a rich, crispy leg of duck confit. Here are a few simple steps to making it at home.
Mild enough to eat raw, sweet onions are also delicious roasted, fried, or grilled
Many people have seen duck confit on bistro menus, but not too many cooks, in the States anyway, have made it at home. This is a situation I hope to…
Pair this delicious condiment with little lamb rib chops, sautéed pork medallions, or even a seared filet. You could also fold a little into mashed potatoes. If you like, reserve…
This recipe can be doubled easily. Be sure to use very fresh tuna, and to use a deep-frying or candy thermometer to monitor the oil temperature.
To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online…
If you’ve got the time, use dried white beans cooked in duck stock instead of the canned beans.
For this recipe you can make your own duck confit or buy it from a specialty store (such as D'Artagnan). The confit practically melts into the rice during cooking, adding to the…
This recipe serves six generously, and it’s easily doubled if you want to make more (leftovers are delicious). If you don’t have the traditional deep earthenware casserole, use a 5-quart…
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