Duck confit
Simple dinner I made last week.
Slow cooked for 90 mins at 65degrees and quickly seared afterwards on a pan and with a torch.
Made a quick red wine reduction with shallots and chicken stock. Literally I could have made an orange sauce.
Monday, August 19, 2013
Sunday, August 18, 2013
Hi
Hi everyone, am new to Blogging! Want to share with you the fun I have in cooking! Thanks for visiting my blog!
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