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Duck Confit Part 2: Crisp And Sauce
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Duck Confit Part 2: Crisp And Sauce
In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how to do a simple fruit-based pan sauce that’s a winner with any type of game. It’s simply equal parts berry jam, vinegar and water. You’ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!
Video Length: 0
Date Found: October 31, 2008
Date Produced: October 14, 2008
View Count: 2
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