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.
At the Market: Bitter Turnips and Smoked Garlic - A trip to a Parisian market yielded some unexpected surprises this weekend!
1 day ago