Classic but simple
Chef Adele Aitken admits she was excited when asked to replicate Field & Game member Robert Butterworth’s duck or goose confit recipe, not because it was classic French cooking (which it is) but because it is a lot easier than it sounds.
BUSH TO BANQUET
”I didn’t need to do a lot with the recipe because when you confit something, it is such a traditional style; my only added ingredient was one star anise and that pungent aniseed flavour comes through, but that was it,” Adele said.
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