What Meat Makes the Best Sunday Roast! | Fallow
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Cook Your Sunday Roast Chicken Like This! | 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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Ultimate roast potatoes
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