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.
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!