Today I’m cooking duck confit with blueberry bordelaise, butternut squash puree, and my take on the 15-hour potatoes by Poppy O’toole.
I used to find French food too rich and complex until one day I tried duck confit from Costco. All of the complexity of flavor suddenly began to make sense. I won’t be making Costco confit though, don’t worry.
This’ll be a step guide on how to cook duck confit, french bordelaise sauce, and purees. Hope you enjoy it! The duck is slow-cooked to maximum tenderness, and the stacked fried are cooked in duck fat with olive oil.