Preparations slowly starting for a Xmas eve tasting menu. A long week ahead getting everything ready but pretty excited to try new things beside some most common dishes.
Duck confit -
Beautiful magret de canard. (Massive 1 lb piece)
Kosher salt, fresh lemon thyme, dry roasted garlic, crush dry pepper, black pepper.
Dry rub and into the fridge for 24 hrs before sv.
