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Easy Duck Confit

Ingredients:  Salt   Pepper Dried thyme (few teaspoons) Bay leaves (crumbled, about 3 and a couple whole ones) Garlic (keep the skin) 4 duck legs (keep the fat) Little potatoes (purple and brown) Fresh rosemary Arugula  Full-body red wine (we had Bordeaux, also recommended Burgundy, Cotes du Rhone) Cooking: In a small bowl, combine salt, […]