Advertisement
Duck Confit with Sorrel and Spinach
- Makes
6
main-course servings - Difficulty
Easy
Published 2003
Raw sorrel looks a lot like spinach, but once you heat it in the hot cream, it turns a dull gray-green. It has a tangy acidity that makes it the perfect counterpoint to the rich confit. If you don’t grow it or can’t find it, use all spinach.
Ingredients
- Two
10 -ounce 1 pound 10 -
Method
Pull the stems off the spinach and sorrel by holding each leaf in one hand and peeling the stem away from the underside of the leaf; even the part of the stem that runs along the center of the leaf should be removed. Discard the stems and wash the leaves in a big bowl of cold water, then transfer to a clean bowl with your splayed fingers so any grit is left behind. Repeat until there’s no sand
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe