Duck Confit Box

This weeks Box To Table will showcase the traditional French preparation of Duck Confit. Confit is an old French technique for preserving duck legs in fat from a time before refrigeration. The technique is still used resulting in intense flavors and aromas of garlic, thyme and salt. Mediterra's chefs will be making this dish with crescent ducks sourced from Long Island. Pre-cooked and ready to reheat. Serves 4-5 people

Includes: Smoked Salmon Rillettes

-shallot, herbs, panzanella croccantini, caper-tomato relish

French Onion and Mushroom Tartlettes

-cippolini, shittake, cremini, gruyere

Local Baby Greens

-little gem, butterhead, herbs, Dijon vinaigrette 

Duck Leg Confit

-sauce a l’orange, roast fingerling, baby carrot, hakurei turnip

Apple Tarte Tatin

-baked local apple, caramel, puff pastry, vanilla bean sugar