Chinese-Style Duck Confit

Preparation info

  • Makes About

    • Difficulty

      Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

In the first year of the restaurant, when creativity and chaos often came together like Siamese twins, a talented French-trained American chef named Rachel Gardner briefly worked at China Moon and introduced me to confit-making, the process of cooking and preserving duck in its own fat, a grand tradition in France. Someday when the restaurant is behind me and I’ve retired to the peace of a scholar’s nook, I’d love to explore the likelihood that the process originated in Chi