My husband, Bruce, loves bitter tastes, rich meats and apple pies. This is the menu I devised to satisfy his taste buds for his birthday recently. Duck confit is prepared by brining duck legs overnight, then cooking them in duck fat on a very low heat for several hours. I buy it already prepared at either the butcher shop or a specialty food store. That shortcut makes this a very easy meal.
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Roasted shrimps with savoury crumbs -
Duck confit with bitter lettuce salad -
Sautéed potatoes in duck fat -
Apple purses
Lucy Waverman