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-SUBSCRIBE: http://bit.ly/1mk8ehM
-Website: http://www.byrontalbott.com
-Business Inquiries: [email protected]
All-Clad nonstick saute pan:http://amzn.to/ZH2pU7
OXO Good Grips Container: http://amzn.to/1pJbVjj
Induction Stove Top: http://amzn.to/1kZnP7f
All Clad Sauce Pot: http://amzn.to/1qSiGlt
TWITTER: http://www.Twitter.com/ByronTalbott
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Ingredients:
-Duck Confit
2 duck legs
1 1/2 cups rendered duck fat
1/4 cup salt
2 tbsp granulated sugar
3 tbsp chopped tarragon
3 tbsp chopped italian parsley
1 clove garlic
1 whole star anise
1 tsp black pepper
-Watercress Salad
1 cup picked hydro watercress
1/2 cup shaved fennel
1 tbsp olive oil
2 tsp sherry vinegar
1 tbsp whole grain mustard
Salt & black pepper to taste
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