First time using canned duck confit; it was SO tender, we tried to fry it to crisp the skin but it kind of fell apart. Sous vide is more fun but I’d have the canned again for sure. by smt_123 Food
Article241 on December 10, 2025 2:14 am To crisp the skin, a torch would’ve worked better than a frying pan
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To crisp the skin, a torch would’ve worked better than a frying pan