Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Duck Confit With Bitter Lettuce Salad (Fred Lum/The Globe and Mail))
Duck Confit With Bitter Lettuce Salad (Fred Lum/The Globe and Mail))

Dinner tonight: A meal worth celebrating Add to ...

My husband, Bruce, loves bitter tastes, rich meats and apple pies. This is the menu I devised to satisfy his taste buds for his birthday recently. Duck confit is prepared by brining duck legs overnight, then cooking them in duck fat on a very low heat for several hours. I buy it already prepared at either the butcher shop or a specialty food store. That shortcut makes this a very easy meal.

More related to this story



  • Roasted shrimps with savoury crumbs
  • Duck confit with bitter lettuce salad
  • Sautéed potatoes in duck fat
  • Apple purses

Follow on Twitter: @lucywaverman

 

Topics:

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories