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Lexi Abel, International Bites & Booze



DIY Duck Confit: Mastering This Centuries-Old French Technique

Confiting is a centuries-old meat meat preservation technique in which meat is salted with herbs and slowly cooked in its own rendered fat. When cooked in its own precious fat, duck legs become meltingly tendering and achingly delicious. This class will teach students how to find and purchase duck legs and duck fat, break down a whole duck and prepare a final dish of confit duck legs. I'll also share tips for ways to eat your duck confit and share ideas for other meats you can confit.


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