Tastes of Spring: Fourth Course
Holy. Cows. Duck Confit is basically the best thing ever. Dang. So the duck legs cook in fat for 10 hours before being seared off to crisp the skin.
The duck breast has a savory raspberry sauce.
We’ve also got leek and brioche bread pudding.
Syrah with the duck because it’s syrupy and pairs well with the duck fat.
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