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Duck confit is rich a luxurious recipe of French origin, originally used to preserve meat. The initial salt cure followed by the slow and low cook submerged in fat results in a meal that can last a few weeks and up to a month in the fridge but I doubt these will last that long. I also enjoy shredding the meat off the bone before crisping it up in the broiler to make duck carnitas tacos! Our Marrakesh Sitar blend is a perfect match for duck containing warm spices and orange zest. The quick and easy salad I made for this recipe contains a splash of the cooking fat with freshly squeezed lemon juice to brighten it all up. This salad is so simple that it is crucial to follow your own palate if it needs more salt, acid or fat. Hope you enjoy this meal on your next special occasion.