Crispy and Delicious Duck Recipe! | Fallow
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This is how we make our Roasted Duck Breast with Confit Leg🦆 We score our duck and char with a blow torch. We slowly roast at 90 degrees until the core temperature is 50 degrees. We finish the breast on the plancha. For the leg, we salt, confit, and glaze with our signature spiced duck sauce—topped with wild rice, crispy shallots, and almonds. The breast is then carved and roasted on the plancha again. For service, we plate the duck with turnip puree, a spiced blackberry gel, fresh pickled blac
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This is how we make our Roasted Duck Breast with Confit Leg🦆 We s…
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This is how you REALLY poach 1,000 eggs! 🥚 At Fallow, we take our eggs seriously – we start by steaming our eggs at 63°C for 40 minutes. Once the eggs have cooled, we gently crack them into a pan of shimmering water with cider vinegar and cook for 2 minutes. After a quick dip in an ice bath, they’re ready to be heated and plated for service. | Fallow
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Crispy Duck Delight: Simple Recipe | Fallow
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