Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2jp2MPS
via IFTTT
Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
No comments:
Post a Comment