Duck Confit
📝 Nicolle Palomino
Updated 11/16/2022
While duck confit looks super complicated, it is one of the easiest preparations of duck and is definitely easier than searing duck breasts.
Yields 2 servings
Ingredients
- 2 duck legs, thigh attached
- 400 g of duck fact
- 1 tsp of crushed juniper berries
- 1 clove of garlic, minced
- 1 bay leaf, crushed.
- Plenty of salt
- Pepper to taste
Directions
- We want to create a dry brine for the duck legs to draw moisture, place the spice mixture on the flesh side of the duck legs and leave it covered in a fridge overnight. This draws water out of the meat leaving it more flavorful.
- Very carefully, melt the duck fat in a very small deep sauce pot (around 6 inches in diameter) over low heat on the stovetop.
- Completely submerge the duck legs in the now hot duck fat and cook on low heat uncovered for two to three hours, or until the meat is tender.
- Once cooked all the way through, quickly sear the duck skin on high heat in a pan with olive oil for about two minutes or until the skin gets crispy.
- Serve with other French accompaniments such as bouillabaisse, asparagus and hollandaise. A recommended wine pairing for a dish like this is a light bodied red from France such as a youthful Pinot Noir Burgundy or a Gamay Nouveau from Boujealais!
Jello Shots
Crappy vodka? Little plastic cups? Sticky frat floors? Your bed spinning 12 hours later?
Banoffee Pie
Need a quick and easy dessert? This no-bake banoffee dessert is perfect for you. You only need a few ingredients and it's so easy you can even make it in your dorm kitchen. With a crunchy graham cracker crust, silky layer of dulce de leche, banana slices and whipped cream, this dessert is a definite crowd pleaser.
Cranberry Aperol Spritz
The perfect party cocktail that looks like the sunset in the Libe Slope! Citrusy, bubbly, refreshing...this version of the Aperol Spritz goes well with summer barbeques, holiday parties...you name it! The cranberry juice adds just the right amount of tartness and color to the drink.