Crispy duck confit with mixed bitter greens salad

Your Recipe of the Day No images? Click here  Crispy Duck Confit With Mixed Bitter Greens Salad If you go to the trouble of making traditional duck confit, then we owe it to you to offer some ideas for how best to serve it. For our traditional duck confit recipe, we like to keep the French classic bistro vibes going by serving it as part of a light meal, crisping up the duck legs and pairing them with a simply dressed salad of bitter greens. When you can't hop on a flight to Paris, this weeknight dinner might just be the next best thing. (Note that this recipe also works great with sous vide duck confit.) Read More → The kitchen essential A Chef's Press Use one or two Chef's Press weights to press down on the duck legs while they're browning. This keeps the skin in even contact with the surface of the skillet. Shop Now   More duck recipes for our duckstravaganza Seared Duck Breast With Prosciutto, Sage, and Peaches Roast Duck Shooter's-Style Sandwich With Pickled Carrots, Daikon, Cucumber, and Hoisin Sauce   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Sheet-pan salmon with tomato-eggplant compote

Your Recipe of the Day No images? Click here Sheet-Pan Salmon With Tomato-Eggplant Compote​ Making a vegetable stew like the tomato-eggplant compote in this sheet-pan salmon recipe may not seem like the kind of thing one can easily whip up on a baking sheet, but with attention to just a few key details, it's very doable. There are three things to pay attention to in order to pull it off successfully. Read More → The kitchen essential Rimmed Baking Sheet This is all you need to put together this simple, flavorful weeknight meal. Shop Now   More quick and easy salmon recipes Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls 5-Minute Miso-Glazed Toaster Oven Salmon    Broiled Salmon With Chili-Lime Mayonnaise Warm Couscous Salad With Salmon and Mustard-Dill Dressing   Easy Salmon Burgers With Dill Honey-Mustard, Horseradish, and Avocado Broiled Salmon With Dilly Beans   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

How to make traditional duck confit

Your Recipe of the Day No images? Click here Traditional Duck Confit​ For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). The duck legs are submerged in the fat and cooked gently in a low oven until completely tender. Read More → The kitchen essential Duck Fat The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. You can render duck fat yourself from breaking down whole ducks or purchase containers of rendered duck fat at well-stocked supermarkets or online. Shop Now   More dang for your duck! Koji Duck Confit Sous Vide Duck Confit   Pan-Seared Duck Breast Brown Duck Stock   Duck à l'Orange Crispy Duck Cracklings With Za'atar and Sea Salt   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe