at Olmsted
"Duck confit at Olmsted is prepared the classical way — legs submerged in fat, cooked slowly, cooled, then crisped to order. The farro adds textural contrast. The mushrooms are cooked in the same pan as the duck, absorbing the fat. This is technique as expression."
— Expert, 92/100 credibilityExpert Reviews
"Duck confit at Olmsted is prepared the classical way — legs submerged in fat, cooked slowly, cooled, then crisped to order. The farro adds textural contrast. The mushrooms are cooked in the same pan as the duck, absorbing the fat. This is technique as expression."
"The duck confit is an argument about tradition. The leg is cooked until the meat is tender enough to separate from the bone with a spoon. Then it is crisped in a hot pan until the skin shatters. The fat is retained, the mushrooms are cooked in it. This is how you cook duck."