Confit (pronounced con-fee) originated as a French method of preserving meat. Now it’s just a way to make delicious, fall-off the bone duck. In this version, duck is salt cured and then cooked slowly in rendered fat, resulting in incredible flavor. This method also works well with chicken, pork and goose. Eat with a salad, add to sandwiches, serve with charcuterie. Lots of options!
Lynne Viera is the Founder and CEO of Rival Marketing, a digital food marketing agency. She also founded how2heroes, an award winning how-to video cooking website with over 3,000 original videos featuring top chefs... Read More