I am planning a small (4 guests, myself included) dinner party for December 18th. I'd like to fix the duck confit a week or two in advance but am unsure how to properly reheat it for serving. I am working in a small apartment kitchen; I don't have a grill. Any advice is welcome. Thank you!
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)