For today’s dinner, I used a simple, straightforward duck confit recipe from the New York Times.
I only started cooking duck a few years ago; somehow there’s something about duck that induces fear in me (and after some research, in other chefs too). The handsome-and-talented husband got me started on cooking duck since he loves to eat duck, and rightly so… Oh duck, you are so delicious… I love you best the French way and the Peking way : )
I’d recommend starting with pan-fried duck breast (very easy and fast to make and apparently impresses people), and then graduating to roasting and smoking whole ducks. The GreatBritishChefs website has a helpful collection of recipes and how-to’s of cooking duck, check them out!