A very traditional French dish, Duck Confit is salt brined duck legs and thighs which are slow cooked until falling-off-the-bone and fabulously rich and delicious, baked while bathed in their own beautiful umami fats. Then the skin is crisped in the broiler, producing both glossy meat and crackling skin. This is our absolute favorite of all dishes using birds.
If you are a lover of classic American chowders, like Boston clam chowder, you will love this rich sumptuous Manhattan style.
This insanely umami side dish is simple yet sumptuous, and it’s perfect for snacking, parties, family dinner or as a side dish for special family gatherings. And it’s so quick and easy… just gather up a bunch of baby Yukon Gold potatoes, smash them with a kitchen mallet so that they are slightly broken and a little bit flattened, to better soak up all the luscious creamy cheesy umami sauce, and then wrap each one in strips of Prosciutto.