Appetizers » Duck Confit
Confit (pronounced con-fee) originated as a French method of preserving meat. Now it's just a way to make delicious, fall-off the bone duck. In this version, duck is salt cured and then cooked slowly in rendered fat, resulting in incredible flavor. This method also works well with chicken, pork and goose. Eat with a salad, add to sandwiches, serve with charcuterie. Lots of options!
Posted Sunday, October 4, 2009, at 12:47 pm by SteveV:Jericha, thank you for the confit (duck) video. I wish I watched it all the way through because I thought you could only confit the duck legs. Now I know i can serve more at a dinner party.
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