Duck confit

Duck confit

One of my culinary friend’s (“K”) inspired/instilled confidence in me the other day after a quick txt of how her restaurant makes duck confit. I’m not sure why it was so intimidating for the longest time, but it turns out to be relatively simple — you just need time. I had two duck thighs that I seasoned with salt, pepper, and thyme and simmered them in a pint of duck fat for 3 hours. I let it rest until it was dinner time and then I pan-seared both sides to get the fat crispy. I topped this dish with my standard kale, cranberry, pumpkin seed, sunflower seed, almond, and lemon vinaigrette + diced apples (not typical) — which helped cut through the richness of the duck. It was surprisingly, fantastic and easy! Fork tender, moist, and not greasy. Going to have to make this more often! 🙂

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