Friday, February 01, 2008

confit

After 1.5 days of salt-marinating and 2-3 hours of braising, I had some very nice duck confit.

duck confit with mixed greens
It's actually quite easy to make confit, you just can't be squamish about the large amounts of fat used in the process. I think I marinated it a little too long, since the duck legs were on the small side, but eaten in combination with a salad, it was perfect.
[duck confit: duck legs & wings, duck fat, salt, thyme, garlic; salad:salad greens, walnuts, olive oil, lemon juice, salt, pepper]

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