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Smoked confit duck leg with liver parfait, nestled inside a charcoal black garlic tuile, crème friache and caviar. The duck leg was deconstructed from the main duck, dry rubbed with herbs and seasoned before chilling overnight to dry brine, then cooked confit in duck fat from rendering the duck. Want the #recipe ? 🔗 👇🏽https://gronda.link/viJIWBeWnTbThis was part of my zero-waste cooking series, where I deconstructed a whole duck to create three beautiful dishes, a duck sauce and liver parfait
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Duck Confit- Duck confit sounds intimidating but it’s one of the easiest recipes to make. The biggest part is planning ahead. This is a low & slow bake at 8hrs. Start the bake early & you will have the most amazing dinner ever! The key to a delicious duck confit is the duck. That's why my “go to” is D'Artagnan Foods rohan duck legs. Head over to their site to see their full lineup! Ingredients: 4 D’artagnan rohan duck legs, 1 tbsp herbs de provence, 2 tsp kosher salt, 4 garlic cloves, minced, 1
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This is the easiest recipe for Duck Leg Confit that you'll ever find. Duck Leg Confit is classic French recipe that began as a method of preserving and grew to be one of the most cherished dishes of France. It's said to have originated in the Gascony area of southwest France, but is now made across the country. This version is made in the slow cooker and requires just 10 minutes of active time including pan searing! Recipe: https://pinchandswirl.com/slow-cooker-duck-leg-confit/ Pin it for Later:
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