Confit cured with allspice, anise seed, meyer lemon peel, schezuan peppercorns, and cardamom. Sous vide at 176 for 10 hours, and crisped up in a hot pan.
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2 comments to Duck Confit & Runny Eggs for Breakfast Oh My! |
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Hi!
I work with Josh Mutchnick and not only did he speak your praises, but he also recommended I look at your blog. I absolutely love your recipes! Very exciting stuff and an extremely great way to pass the work day. So with that said, thank you!
Thanks so much for stopping by, Annie! Glad you are enjoying my little food journey here. Say hi to Josh for me!