Duck confit served with mentaiko pastaThe making of duck confit is a laborious one. So it became obvious just to get it off supermarket shelves for a lazy cook like me.
Fine French cuisine do I like? I am afraid I have no such fine taste. This cooking method have drawn out all the natural juices and sweetness of the duck. What's left is just a mass of tender tasteless muscle. I believe the fat used to seep the duck has more taste than the duck itself XD
Give me roast duck, braised duck or even plain boiled duck and I wouldn't miss the confit. No it don't 'fit/feed' me.
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