Medium 1740
Muscovy duck leg confit

Recommendations

"This duck confit has a particularly rich flavor. Slow-roasted and covered in fat with herbs and spices, the duck's skin is crispy and the meat is succulent, but it isn't greasy. It's served along an especially delicious version of dirty rice, a Louisiana dish made with duck liver and brightened up with a citric gastrique. It is a classic."

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