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Classic Duck Confit
Chef Dustin's duck leg confit is prepared with the traditional French technique, and the resulting meat is so tender it's practically falling off the bone. To give a contrast of texture Chef pairs it with a bright succotash salad full of roasted corn, peas, Brussels sprouts, tomato, and spices, as well as a Yukon gold potato purée to bring a creamy, rich element. A side of red pepper compound butter can be added atop any component of the dish to instantly elevate its flavor.
Nutritional facts
Protein
43g
Carbs
43g
Calories
1150
Fat
90g
Ingredients
Duck Leg Confit, Duck Fat, Nutmeg, Mustard Seed, Butter, Plum Tomato, White Balsamic Vinegar, Canned Corn, Canned Roasted Red Peppers, Celery, Cumin, Garlic, Honey, Brussel Sprouts, Heavy Cream, Peas, Kosher Salt, Shallot, Yukon Potatoes, Thyme, Star Anise, Green Onion, Italian Parsley
Reviews
4.2
Based on 130 reviews
The duck remained juicy
Harvey Napuck · 11/02/24
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About Dustin Taylor
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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