I will take confit duck over duck breast any day of the week. It's just my favorite way to eat duck and I love that you get to have it around for months tucked away in the fridge. Whats equally as exciting as the duck is the leftover duck fat to make the best roasted potatoes you'll ever have.

Rosemary salt curing version- Blend for 1 minute
6 bay leaves
15 sprigs stripped thyme
7 sprigs rosemary stripped
4 sprigs sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest

Rosemary salt video-[ Ссылка ]

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Kitchen Products I own and love:
Tojiro Bread Slicer 270mm-[ Ссылка ]
D5 Allclad Pan-[ Ссылка ]
Made In Cookware nonstick pan-[ Ссылка ]
My Zojirushi Rice Cooker-[ Ссылка ]
Benriner Extra wide mandoline-[ Ссылка ]
Microplane-[ Ссылка ]
Vitamix Blender-[ Ссылка ]
Cuisinart Food Processor-[ Ссылка ]
KitchenAid Stand Mixer-[ Ссылка ]
Breville Barista Express Espresso Machine-[ Ссылка ]
My Le Creuset pot-[ Ссылка ]

My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-[ Ссылка ]
Sony Alpha a6400 Mirrorless Camera-[ Ссылка ]
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-[ Ссылка ]
Sigma 16mm f/1.4 DC DN Contemporary Lens-[ Ссылка ]
Sony 18-105mm F4 G OSS-[ Ссылка ]
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal-[ Ссылка ]

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