confit — Breakdown

https://rotten.recipes/dishes/confit/breakdown
 
salt
thyme
garlic
olive oil
bay leaf
black pepper
sugar
duck leg
black peppercorn
onion
shallot
parsley
coriander seed
duck
ginger
white wine vinegar
lemon
chive
butter
lemon juice
leek
mint
cilantro
cinnamon
rendered duck
rosemary
chicken leg
green garlic
grapeseed oil
parsnip
red pepper flake
clove
lemon zest
juniper berry
cayenne pepper
crème fraîche
red wine vinegar
dandelion
white wine
fatty duck leg
vegetable oil
balsamic vinegar
cardamom
bean
lemongrass
thai bird chile
green onion
dijon mustard
shio koji
bitter salad greens arugula
potato
moulard duck leg
black pepper freshly
raisin
brown mustard seed
chiles de árbol
yukon gold potato
mustard
kalamata olife
clementine
saffron thread
bread
dill frond
spring onion
halibut
spice mill
green olife
armagnac
dark brown sugar
prune
sherry vinegar
allspice
aglio spicchi
olio extravergine 'oliva
origano secco
pepe nero
pomodorini ciliegino
sale fino
timo rametti
zucchero
red wine
bacon
pecan
chorizo
sweet potato
yuzu juice
eggplant
anchovy
apple cider vinegar
currant
aleppo pepper
escarole
fingerling potato
chicken leg portion
demerara sugar
wonton
smoked duck
macerated cherry
rosé wine
orange juice
orange peel
star anise
water
bosc pear
minute egg
white bread
oil cured black olife
caper
mayonnaise
root vegetable mash
sambal oil
exotic fruit salsa
cream
palm sugar
naturally soy sauce
mango
papaya
pineapple
taro
peanut oil
black indonesian peppercorn
fennel seed
vietnamese fish sauce
coconut oil
sambal oelek
kaffir lime
lime juice
dark soy sauce
sweet soy sauce
sirop de batterie
pork rouelle
sweet pepper
garlic powder
vinaigrette
leafy bitter green
duck confit duck
legs traditional
lemons juice
lemons zest
celery
salmon
cucumber
egg yolk
watercress
cherry tomato
turnip
black sesame seed
koji duck confit duck
hot rice
legs koji duck confit
umeboshi
tomato
star anise pod
leg
sage
qt rendered duck
approximately rendered duck
turkey leg