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French Duck Confit
Take a trip to a traditional French bistro without leaving the comfort of your own kitchen! The tender and juicy duck leg is slow-cooked in its own fat until it is meltingly tender and flavorful, then crisped up just before serving. The duck is complemented by the bitter crunch of frisée and the buttery goodness of fingerling potatoes, making for a perfect balance of flavors and textures. This is a savory and satisfying dish that is sure to delight any French food lover.
Nutritional facts
Protein
38g
Carbs
19g
Calories
730
Fat
54g
Ingredients
Reviews
3.9
Based on 115 reviews
I loved the taste of the duck mixed with the other ingredients
Jeanette · 10/03/23
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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