WEhat the Hell is a confit de canard on chiffonade of braised Savoy cabbage[?][?][?][?][?][V]
Confit de canard is duck leg w/ thigh attached, sloooowly cooked in barely simmering duck fat. Left to cool then stored in the fat. The French used this method of preservation before refrigeration. When ready to serve you dig out a leg/thigh from the fat and heat it up in a saute pan….the skin comes out soooo crispy. The chiffonade is blanched leaves of Savoy cabbage cut in long VERY thin strips (thinner than julienne) and then braised in butter. Nice healthy dish, huh?