The name of this recipe may seem laughable Isn’t confit meant to be an arduous, messy, not-really-easy thing to make at home Doesn’t it involve large quantities of hot liquid fat and even larger reserves of patience
Glazed Duck Confit with Olive Relish and Sauce Verte
NYT Cooking: Braised Duck Legs With Plums and Red Wine: This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Is
Slow-Cooked Duck with Green Olives and Herbes This is the most forgiving and delicious duck recipe you’ll ever find. Slow-cooking duck with aromatics makes it as tasty and tender as confit. Finish by grilling until the skin is shatter crisp.