I'm happy to report that this recipe truly is really easy, and while it's surely still a treat, it's not actually that extravagant. I bought a whole duck, and Peter broke it down into breasts and legs so we had not one, but two fabulous meals! Plus, a ramekin of left over duck fat that I've been slowly rationing out for amazing roasted potatoes. Twenty dollars very well spent.
Spring Sunday Dinner: Duck Confit at Home
- Melissa Clark's really easy duck confit
- Ginger rice with mushrooms, sugar snap peas, and asparagus
- Sugar snap pea and cucumber salad
- Coffee cardamon ice cream (using Jeni's ice cream base, of course - I just added in 1/4 cup of coarse ground coffee and 8 crushed cardamon pods, strained out before churning)