I know I have not been posting as much lately but I am glad that I am still cooking for my family and friends and the pouring of wine continues. It is just that my keyboard is not keeping up with the pace.
Before I decide which recipe to post (or not to post), let me just share this photo-blog post of what I have been cooking, serving and drinking lately, right here at Restaurant 2706.
Go to any French restaurants and chances are you would find duck confit listed on the menu. To prepare the popular confit dish the traditional way, duck legs are cured, bathed and slowly cooked in their own fat for hours to get the flaky outer shell with a smooth and fragrantly meaty interior. So yummy but so sinful.
The sous vide method of cooking duck confit is healthier as it uses much lesser duck fat in the vacuum sealed bag compared to the traditional way but it tastes just as good!