Duck Leg Confit with Asian Slaw

Laura Mortelliti

This is a great dish. Duck is rich and succulent, while the slaw is bright and crisp. It’s a great example of the yin and yang mindset of Asian cuisine. The added bonus is also that you also get some delicious duck fat to keep and cook with. Simply put it in a mason jar, slap a lid on it, label, date and refrigerate then use as needed for roasted potatoes (OMG!), scrambled potatoes or substitute it into a savory pie dough for the Crisco/lard).

Duck Confit

Jenni Harris

This is a great way to make a delicious mouthwatering fall-off-the-bone-tender meal that you can keep in the fridge for several weeks until you are ready to enjoy it.

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