nd slicing.
For the confit:
Lower the oven temperature
For the confit.
Cut off and discard
To Make Garlic Confit:
Separate garlic into cloves.
emove the lid, add the Confit d'Oignon and stir well
ender.
To make the confit heat the oil and gently
Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
Bake in the preheated oven until heated through, about 7 minutes.
Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
Divide salad between 2 serving bowls and top each with duck confit.
remove the bones from the confit, chop the meat into bite-
he meat off the duck confit legs, shredding it with a
n center of plate. Lay confit leg against the rice with
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
see note at end of recipe).
Allow the duck fat
For the garlic confit:
Heat the oil and
bay leaves and spoon the confit into a clean, dry & sterilised
green salad.
GARLIC CONFIT----------.
Trim about a third
hoto-based recipe: http://flamboinc.blogspot.tw/2010/04/confit-de-canard
hopped pancetta, bones from duck confit, and the drained beans. Tie