Duck confit (Serious Eats recipe), Duck fat fondant potatoes, and beet salad with whipped goat cheese.
Cooked the duck at 155 for 34 hours. I followed the Serious Eats recipe, but added a tablespoon of duck fat, 3 sage leaves, rosemary, and thyme.
So good!
by GoPackGo16
2 Comments
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maxtoaj
One of my favorite things to cook this way. Nice job crisping up the skin.
2 Comments
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One of my favorite things to cook this way. Nice job crisping up the skin.