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Confit

Duck confit and cabbage strudel

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Duck confit and cabbage strudel

Christine | Mar 7, 2006 05:52 PM

Would this be good? Would you put any dairy into it as in the cabbage strudel recipe that was recently in Saveur?

I am having a French Whites wine tasting and these women have so many dietary resrictions it's really hard to come up with the foods. But this seemed like it might be vaguely Alsatian.

I just put my duck legs to cure so confit will definately be served. However, if anyone has good ideas on how to use it as an hors d'Oevre I would be very grateful. I'm not wedded to the streudel idea. Thanks.

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