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Duck Confit | Byron Talbott

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SUBSCRIBE:
WEBSITE:
BUSINESS INQUIRY: [email protected]
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
KITCHEN EQUIPMENT:
All-Clad nonstick saute pan:
OXO Good Grips Container:
Induction Stove Top:
All Clad Sauce Pot:
Squeeze Bottles:
TWITTER:
INSTAGRAM:
FACEBOOK:
Ingredients:
-Duck Confit
2 duck legs
1 1/2 cups rendered duck fat
1/4 cup salt
2 tbsp granulated sugar
3 tbsp chopped tarragon
3 tbsp chopped italian parsley
1 clove garlic
1 whole star anise
1 tsp black pepper
-Watercress Salad
1 cup picked hydro watercress
1/2 cup shaved fennel
1 tbsp olive oil
2 tsp sherry vinegar
1 tbsp whole grain mustard
Salt & black pepper to taste
Category
Food
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