Duck Confit Salad with Roasted Beet Carpaccio 2 Each Duck Leg Confit 8 oz. Roasted Beets (Peeled) 4 oz. Stilton Cheese 2 oz. Sliced Red Onions 10 oz. Mixed Baby Greens 2 oz. Toasted Walnuts 3 tbsp Walnut Oil 1 tbsp Sherry Vinegar Olive Oil for Drizzling Salt & Fresh Ground Black Pepper To Taste […]
Bella Bob was recently featured cooking on Behind the Pan a website featuring the Connecticut’s best chefs.