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Super easy duck confit, a pretty hands-off dish, cooked for a few hours in its own fat until the skin is crunchy, the meat fragrant + tender and any remaining deliciously fatty bits are juicy, salty and crispy all at the same time. A perfect main dish for Friendsgiving, a special occasion or just a lovely regular Sunday dinner.
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Served here with duck-fat fried taro and Yukon golds, a salad of baby tatsoi + mustard greens tossed in a crushed garlic-red wine vinegar-Dijon-olive oil vinaigrette, and a generous dollop of Amora Dijon mustard–tangy, mildly sinus-clearing, and a perfect accompaniment to balance out the duck’s rich flavor.
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If you’re local, procure and use the best Moulard duck legs from @savenorscambridge. Find @clarkbar’s full recipe on @food52’s website–search for Melissa Clark’s Really Easy Duck Confit. You won’t regret it! ?
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