SUBSCRIBE: http://bit.ly/1mk8ehM
WEBSITE: http://www.byrontalbott.com
BUSINESS INQUIRY: byronlovesfood@gmail.com
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356

KITCHEN EQUIPMENT:
All-Clad nonstick saute pan: http://amzn.to/ZH2pU7
OXO Good Grips Container: http://amzn.to/1pJbVjj
Induction Stove Top: http://amzn.to/1kZnP7f
All Clad Sauce Pot: http://amzn.to/1qSiGlt
Squeeze Bottles: http://amzn.to/1KxaRZX

TWITTER: http://www.Twitter.com/ByronTalbott

INSTAGRAM: http://followgram.me/byrontalbott

FACEBOOK: https://www.facebook.com/ByronTalbottFood

Ingredients:

-Duck Confit
2 duck legs
1 1/2 cups rendered duck fat
1/4 cup salt
2 tbsp granulated sugar
3 tbsp chopped tarragon
3 tbsp chopped italian parsley
1 clove garlic
1 whole star anise
1 tsp black pepper

-Watercress Salad
1 cup picked hydro watercress
1/2 cup shaved fennel
1 tbsp olive oil
2 tsp sherry vinegar
1 tbsp whole grain mustard
Salt & black pepper to taste