This was my first time trying out canned duck confit and I must say it was pretty convenient and easy to cook - just drained the fats and grilled in oven for 15-20 minutes or when the skin started to brown.
It was an easy but sumptuous birthday dinner at home with the family.
|Five Duck Confits in the can|
|The duck legs are literally soaked in the duck fats|
|The 2 pieces of Wagyu Ribeye cost me $106!!|
|The Birthday Chef|
|Ciabatta with Dukkah and olive oil from Oliver's Taranga Vineyard|
|Duck Confit with mashed sweet potato and fresh salad|
|Robert Mondavi Cabernet Sauvignon 2006|
Napa Valley, California