Sunday Dinner

lockgavin

Duck confit, parsnip puree, roasted carrot.

Needed a sauce, a gastrique or something maybe. Next time.

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Comments

Moritz_522883

brown butter works wonders. plain and simple.

wolfiegirl

With duck, to me, nothing is better than a reduction of chicken stock & Dow's Tawny Porto with a splash of vanilla balsamic and a few fresh cherries. yummy! Having said that, I'd still suffer through (cough) and force myself to indulge in the confit leg etal......

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