
Duck Confit
ONCE YOU SINK YOUR TEETH into duck confit, you’ll know why chefs go to the trouble of making it. “I love to eat duck confit wherever I go, so that’s
ONCE YOU SINK YOUR TEETH into duck confit, you’ll know why chefs go to the trouble of making it. “I love to eat duck confit wherever I go, so that’s
Richard Parente, Clock Tower Grill Ingredients 6-8 ounce duck breast, cleaned and trimmed 2 cups dry sherry 1/2 cup salt 3/4 cup maple syrup 2 1/2 tsp curing salt 2 tbsp coarse pepper
Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck
Leslie Lampert & Hector Coronel, Café of Love Serves 4 Ingredients 4 duck legs 4 duck breasts 4 to 5 cups duck fat (or olive oil) 2 sprigs rosemary 1
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Welcome to the 100th issue of Valley Table! Those of you who have been faithful readers over the years may know the origins of this magazine, but for those of you who are new to the brand, this milestone is a great opportunity to share a bit of history.