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The Weekend Kitchen

on food and identity

Duck confit

6th April 2015 by yasmina

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!

Happy Sunday!

 

 

Filed Under: Food Stories Tagged With: everydayeats, homemade

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