A recipe inspired from Alain Ducasse recipes
INGREDIENTS (4 PERSONS)
1 kg coarse salt
1 kg duck fat
Preparing duck legs
Preparing duck confit
Presentation and finish
Arrange duck legs on plates or store in their cooking fat in previously sterilized glass jars.
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While scallops have always a go to dish at a restaurant they are a fantastic and very nutritious.
Scallops are actually one of the easiest (and quickest) meals to whip up.
While they are excellent pan fried with a Beurre Noisette, a dash of Lemon can make them exquisite. Just remember – you’ll want to have a side dish ready to go since these scallops will be ready in just 10 minutes from start to finish!