Throwback
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Throwback Thursday: Duck Leg Confit

Cooked duck leg on a bed of lettuce, on a yellow plate
Instant Pot Duck Confit

What do you eat to remember?

Dianne Jacobs, Diannej.com

So many of my memories are tied into food. Right now, I am using food to reminisce about past travels and dream about letting loose and seeing the world again…someday. But, for now, I’ll settle for traveling the world from my own kitchen.

This recipe – duck leg confit, on a bed of frisée lettuce tossed with Lemon Herb Dressing – is a memory from California wine country, and a fantastic dinner we had at Thomas Keller’s Bouchon Bistro in Yountville. I can’t duplicate it exactly – sitting on my back patio is not the same as looking out over the vineyards of Napa Valley – but it comes close, especially when paired with a good glass of wine.

It’s also a memory of a trip to Indiana, where I got to meet the folks at Maple Leaf Farms, who raise the ducks that make this meal possible. See? So many good memories from one meal.

I hope your food is bringing you the same sort of comfort in these trying times. We’ll get to travel again on the other side. Until then, hang in there, stay safe, and stay sane.

Recipe: Instant Pot Duck Confit

Link: Instant Pot Duck Confit

Special thanks to my friend Dianne Jacobs for the food writing writing prompt.

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My other Instant Pot Pressure Cooker Recipes

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

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