We Gourmandistanis are big fans of duck confit. We’ve written before about our less fat-intesive method of making it, and we currently have some boned-out bits stuffed in the freezer, waiting for a pizza, flatbread or perhaps a salad. But while we love the convenience of crisping a nice confit leg for dinner, our kitchen (OK, Michelle) is more and more often opting for a rival method—roasting duck legs with bread crumbs, butter and mustard. It takes a couple of […]Image may be NSFW.
Clik here to view.
Clik here to view.
