While we were making our Duck Confit, we got a call from Andrew’s sister, Lauren, asking us how we’d describe the difference between duck and chicken. We didn’t really have an adequate answer until we finished cooking this recipe and tasted this wonderful result. Duck cooked this way is richer, meatier and has so much more character than a chicken leg ever could.
Gastrique - A tart-sweet French sauce recipe made with vinegar and honey, a simple way to liven up roast meats, chicken or a cheese plate!
2 days ago