Confit Duck

I don’t think we’re going out for a romantic meal for two on Valentine’s seeing that it falls on a Tuesday.   I wanted us to have a nice home-cooked meal for our Sunday dinner – just in case Tuesday turns into a mad day at work and I find myself in the mood for instant noodles.

I bought Matt Moran’s recipe book when I was in Perth last April.  One of the recipes featured in the book is confit chicken.  I’ve only recently developed a taste for duck, and I thought I’d push the boat out and cook Confit Duck instead.  This is a deceptively simple recipe, which screams restaurant quality.  I served the confit duck with puy lentils and store-bought braised red cabbage.

 

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