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By Anthony Bourdain

Published 2004

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This is a great, not very difficult dish to make, and it doesn’t take much time—if you spread the work over three days: a few easy, fairly uninvolved small tasks per day. You will also need to know how to make duck confit, a skill that will serve you well should you ever want to serve it as an appetizer or use the meat as ravioli filling (very tasty). Let’s begin with the confit and move on from there. As it will survive happily in your refrigerator for weeks, you can make it way in