SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356KITCHEN EQUIPMENT:All-Clad nonstick saute pan: http://amzn.to/ZH2pU7OXO Good Grips Container: http://amzn.to/1pJbVjjInduction Stove Top: http://amzn.to/1kZnP7fAll Clad Sauce Pot: http://amzn.to/1qSiGltSqueeze Bottles: http://amzn.to/1KxaRZXTWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodIngredients:-Duck Confit2 duck legs1 1/2 cups rendered duck fat1/4 cup salt2 tbsp granulated sugar3 tbsp chopped tarragon3 tbsp chopped italian parsley1 clove garlic1 whole star anise1 tsp black pepper-Watercress Salad1 cup picked hydro watercress1/2 cup shaved fennel1 tbsp olive oil2 tsp sherry vinegar1 tbsp whole grain mustardSalt & black pepper to taste