That's one fast duck confit. My standard is to process two ducks - legs and split breasts - with an overnight dose of herbed salt, followed by a low-and-slow (8 hours @ 225F) bath in a dutch oven. My secret ingredient is putting some whole cloves in the herbed salt. Serve with fingerlings (roasted under the duck as it reheats so as to benefit from the duck fat) and haricots vert. Best. Dinner. Ever.
GRANTED THIS ONE WAS A BIT RUSHED (NO REAL MARINADE TIME) BUT A WINNER. THANKS FOR THE RECIPE BOB.
Hey just saw your article on the new Garden & Gun... Living in South Florida, I think it time for a trip to the everglades and do some fly fishing....
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