Duck Confit | Byron Talbott

SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: [email protected] MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 KITCHEN EQUIPMENT: 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 Squeeze Bottles: http://amzn.to/1KxaRZX TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood 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