Entrees » Duck Confit Sugo

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Duck Confit Sugo
Duck Confit Sugo <p>The secret to this dish is in its combination of ingredients: the heat of the capsaicin in the cayenne pepper<span> </span>is balanced by the sugars in the cheese; the fats in the duck are cut by the acids in the tomatoes; and the aromatic volatile compounds in the fresh thyme bring a freshness that’s just plain delicious. From <a href=\"http://www.amazon.com/gp/product/0596805888?ie=UTF8&amp;tag=httpwwwhow2he-20&amp;linkCode=xm2&amp;camp=1789&amp;creativeASIN=0596805888\">Cooking for G</a><a href=\"http://www.amazon.com/gp/product/0596805888?ie=UTF8&amp;tag=httpwwwhow2he-20&amp;linkCode=xm2&amp;camp=1789&amp;creativeASIN=0596805888\">eeks</a> by <a href=\"/videos/entrees/duck-confit-sugo#profile\">Jeff Potter.</a><em><strong><br /></strong></em></p>

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duck, duck & pasta, duck confit, french cuisine, poultry

The secret to this dish is in its combination of ingredients: the heat of the capsaicin in the cayenne pepper is balanced by the sugars in the cheese; the fats in the duck are cut by the acids in the tomatoes; and the aromatic volatile compounds in the fresh thyme bring a freshness that’s just plain delicious. From Cooking for Geeks by Jeff Potter.

Comments (1)

  • Posted Thursday, January 14, 2010, at 2:17 pm by Andrew Zubatkin:
    I made this last night and it turned out amazing! So tender, so flavorful, so delicious! And its very easy to do! Just set and forget... for about a day until the smell drives you insane!!

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