Bring to a boil, down to a simmer.
Duck confit is succulent, rich and tender. While it seems fancy, it ‘s incredibly easy to make. It just takes a little time. Here I pair it with a simple salad of roasted squash and arugula. The acidity of the vinegar and pepperiness of the arugula balance the fattiness of the duck. Duck confit was
Dave and I have a tradition for Valentine’s Day. Instead of going out for dinner we cook for ourselves, but we take the opportunity to splurge on ingredients and make it extra special. We also rotate who makes the entree and who makes the dessert and appetizer. It is always a lot of fun, and
My husband is a big bacon fan. A few years ago I threw him a birthday dinner with a lot of bacon on the menu, and I made my first trial of these bacon deviled eggs. They are very simple, and subtly smokey from the bacon. He ate about ten of the last batch I
Down to a Simmer 