How to make duck confit without fancy techniques » Borneo Bulletin Online
March 13, 2021 Olga Massov THE WASHINGTON POST – If you are a duck lover – and I am – duck confit is a dish you probably love to eat but have never made. A staple at French bistros, usually accompanied by crispy potatoes and a leafy green salad, duck confit at once feels like a simple comfort and a luxurious indulgence. The glistening, crispy skin gives way to succulent meat falling off the bone in a classic French dish that, when prepared the traditional way, can seem daunting to achieve at home. Originating in Gascony – also the birthplace of cassoulet – which is famed for its duc...