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Crispy Duck Confit with Summer Fruit

August 13, 2012

Indulgence time!

After June’s Michael’s Market Meet-Up, where we set off from our Santa Monica restaurant to tour, shop, learn, and take in the beauty of the Santa Monica Farmers’ Market, we headed back to the kitchen and whipped this up with our fresh haul. Head chef John-Carlos Kuramoto created this succulent crispy duck confit and served it alongside summer’s most beautiful cherries and nectarines. The cherries were quickly pickled to highlight their tartness and balance the sun-drenched sweetness, and the juicy nectarine was charred over a hot open flame.  The combination: simply divine!

One Comment leave one →
  1. September 7, 2012 9:04 am

    Wow!! Its looking delicious!! will you please give me recipe about this food, if you does then i’ll definately try to make it.

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