Chef Chong's Leftover Makeover Duck Confit Berry sauce crostini
Duck Confit Crostini. Brush the slices lightly with olive. Web place a few tablespoons of the soubise across the plate, starting with a large dollop and moving to a narrower tip.
Chef Chong's Leftover Makeover Duck Confit Berry sauce crostini
Preheat oven to 350 degrees f. Web prepare duck confit and let it rest until it is no longer hot. Reduce heat and simmer, stirring occasionally, until sugar and. Web place a few tablespoons of the soubise across the plate, starting with a large dollop and moving to a narrower tip. Slice the baguette into even 1/4″ thick slices. Salt, and ½ cup water to a boil in a medium saucepan. Stir well, cover and cook until softened and starting to caramelize, 20 to 30 minutes. Brush the slices lightly with olive. When melted, add the onions, garlic, and sugar and season with sea salt. Heat the oven to 350° f.
When melted, add the onions, garlic, and sugar and season with sea salt. Salt, and ½ cup water to a boil in a medium saucepan. When melted, add the onions, garlic, and sugar and season with sea salt. Top crostini with one quarter of the total meat of the duck. Brush both sides with olive oil and season with sea salt and pepper. Web prepare duck confit and let it rest until it is no longer hot. Web place a few tablespoons of the soubise across the plate, starting with a large dollop and moving to a narrower tip. Stir well, cover and cook until softened and starting to caramelize, 20 to 30 minutes. Bring vinegar, sugar, mustard seeds, rosemary sprig, chile, ½ tsp. Reduce heat and simmer, stirring occasionally, until sugar and. Slice the baguette into even 1/4″ thick slices.
