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French
Wine-Braised Duck Confit over Buttered Noodles
Our Duck Confit leans on unsalted butter and patience: built on a slow, honest base, then finished over Buttered Noodles.
French
Free recipe
Slow-Braised Nicoise Salad with Crusty Bread
Slow-Braised Nicoise Salad with Crusty Bread -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb nicoise salad
- 1 cup unsalted butter
- 3 cloves shallot
- 1 tsp fresh thyme
- 1/2 cup dry white wine
- 1 tbsp kosher salt
- 2 tsp cracked black pepper
- to taste flaky salt
Method
Step by step
- Cut everything to a size you can catch on one fork and keep it cold.
- Make the dressing first so the flavors have a minute to come together.
- Dress the sturdy items early and the delicate leaves at the very last moment.
- Finish with crunch, a little salt, and a bright squeeze of citrus.
Keep cooking
More French
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● Members
French
Classic Pot au Feu with Fresh Thyme
A Classic Pot au Feu, rich without ever feeling heavy, and served with Fresh Thyme.
Free
French
Herbed Cassoulet and Dijon
Deeply satisfying Cassoulet and Dijon, bright with acid and fresh herbs.
● Members
French
Bistro Duck Confit with Herbs de Provence
Bistro Duck Confit with Herbs de Provence -- layered with warm, patient spice.