Ingredients
- 2 whole duck breasts
- 1 1/2 pounds rendered duck, goose, or chicken fat (see Note)
- 6 garlic cloves, peeled
- 1 large shallot, peeled and coarsely chopped
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon dried herbes de Provence (see Note)
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