Duck Confit

Thanks for ordering!

Have you ever seen the movie Shrek? Odds are you have- and if you haven’t, definitely watch it. Terrible movie but very entertaining. There’s a part in it where Shrek compares himself to an onion- a deep insight into his shielded personality, describing the layers and layers of hard shell surrounding a warm heart. Why the heck am I talking about Shrek? Because layers are important! Layers imply that something is deep and complex, requiring investigation and three-dimensional perception to understand. Tonight’s meal is like Shrek. No, that sounds weird. It’s not ogre, it’s duck confit. But like Shrek, dinner tonight has many layers of flavor. Our team has expertly crafted this duck over a period of three days to give it the depth and complexity that good duck confit possesses. Cured, confit, and roasted in your kitchen- nothing better. The rest of the meal harmonizes with the duck, adding even more layers of aromatics, spices, and seasonings. The result? An incredibly special and unique experience on your plates. Get in there!

For the duck:
There’s two ways to go about this- the fast and easy way, and the way that requires a little more time and attention. Fast and easy way is to broil the duck legs, skin side up, on low for 3-4 minutes, until the skin is blistered, fat is dripping, and the meat is warmed all the way through. Second option is to slowly sear the duck legs (skin side down) in a nonstick or cast iron pan, until all the fat has rendered and they are nice and crispy. Hungry right now? Broil it. Willing to give it a little more time and attention? You will not be disappointed.

For the cabbage:
Roast the cabbage under the broiler with the duck until it’s nice and steamy, or throw it in the pan when the duck legs come out (depending which way you heated up the duck).

For the lentils:
Warm these in a saucepot over medium heat until they are nice and hot

For the frisee salad:
In a mixing bowl, toss the leaves with the vinaigrette, add some salt and pepper, and top with the hazelnuts 🙂

If you got caesar salad:
Toss everything with the dressing and dig right in!