Could your week get any better?! Yup, because Nate P is back with well timed ice fishing episode! Witness Nate's mastery of tip-up technology. Teeter on the edge or your seat as he seeks only the cutest fish. Gaze longingly at his perfectly executed duck confit served with a zesty spring green salad. The finest, and only, salad for miles.
Sorry for the lapse in content, life got busy. Thanks for watching now.
RECIPE:
6 Duck Legs
4 Garlic cloves
Thyme sprigs
Salt
Pepper
2 quarts rendered duck fat
Dry brine the legs per my video instructions. This is a very important step, so take your time.
Do this the day before you plan on making the ducks. Once you're ready to cook, wipe the legs down, and lay them skin side down in a cool dutch oven. Its ok if they don't fit. Put the others right on top.
Now, you just go ahead and scoop in all that rendered duck fat. Mmmm.
Start cooking. Low and slow. Let the fat hug the duck and slowly cook it down to tenderness. About 3-4 hours. From here you can store in the fridge for a few ... MONTHS!
Or, pull them shits out and sizzle them in a hot casty pan!
For the salad, Shake up equal parts oil and vinegar with shallots, salt, pepper, a squeeze of orange and a dash of the sweet fat. Pour on greens and STUFF YOUR FACE FULL!!!!
9 сен 2024
