A delightful evening in Sonoma led to the creation of a decadent pasta dish using duck leg confit and creamy brie. Rehydrate the duck confit, cook the pasta, prepare the brie, combine, and plate to create this indulgent recipe. Garnish with toasted pine nuts, lemon zest, and parsley for a perfect finish.
Tag: leftovers
Fridge Diving: Turkey Pot Pie in an Au Gratin
@lecreuset has small au gratin bakeware that are just the right size a turkey pot pie for 2. But I make 2 this size so we can each have our own leftovers. Pretty take on what we had in the fridge and freezer. #quarantinecooking Makes 1 large or 2 small pies Pastry Cut butter into 1/4″ cubes…
Living Life Forté 