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Country Duck Confit with Gruyere
Our Duck Confit leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Gruyere.
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Provencal Creme Brulee over Buttered Noodles
Deeply satisfying Creme Brulee over Buttered Noodles, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb creme brulee
- 1 tsp unsalted butter
- 1/2 cup shallot
- 1 tbsp fresh thyme
- 2 tsp dry white wine
- 1 medium kosher salt
- 1 lb cracked black pepper
- to taste good finishing oil
Method
Step by step
- Bring the cold ingredients to room temperature so everything blends evenly.
- Mix the base until just combined -- overworking is what makes a bake tough.
- Get it into the oven promptly and resist the urge to open the door early.
- Let it cool and set properly; the patience is what makes it clean to slice.
Keep cooking
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