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French
Wine-Braised Duck Confit and Dijon
Our Duck Confit leans on unsalted butter and patience: kissed with char and smoke, then finished and Dijon.
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Wine-Braised Croissants over Buttered Noodles
Deeply satisfying Croissants over Buttered Noodles, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb croissants
- 1 medium unsalted butter
- 1 lb shallot
- a pinch fresh thyme
- 4 oz dry white wine
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the croissants dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the croissants, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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