Duck Confit with fruity Bulgur – perfect!


Who knew? I had a very old tin of duck confit, brought to me from France several years ago. The eat-by date had just passed, and it was clearly time to break open this delicacy. If it was winter, I’d probably serve the duck with roasted potatoes, a creamy sauce, maybe some sauerkraut… but as it’s in the middle of summer, we wanted something lighter. So, I went for the delicious fruity bulgur I told you about yesterday, and coriander-chili yogurt. A perfect meal.

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