Duck Confit
Duck confit is perhaps the best thing that could ever happen to duck legs in any possible universe. Here's how to make it and what to serve with it.
21 hrs
Josh Thomsen is a graduate of The Culinary Institute of America and has worked at restaurants including The French Laundry, Little Nell, Hotel Bel-Air, Pinot Bistro and Agricola. He has been featured in Food & Wine magazine, The New York Times and on MSNBC. Thomsen is the executive chef for the Eau Palm Beach Resort & Spa and the author of Agricola Cookbook. @chefjoshthomsen
21 hrs
1 hr 45 mins