Duck Confit
Duck:
Using the legs of the Duck, season liberally with Salt, Pepper, and Bay Leaves. Let sit overnight. Rinse with cold water. Place in a pot covered with warm Duck Fat. Cook at 275-300ºF for 2...
Roasted Muscovy Duck Breast and Ginger Jus Okinawan Sweet Potato Puree with Spiced Apple Braised Endive and Pan Fried Plums
Ginger Jus:
Heat the honey and ginger in a pan until caramelized, then deglaze with vinegar. Reduce for a few minutes, then add brown chicken stock. Bring to a boil and reduce to 1/3. Whisk in 2...
