‘Cook’ Restaurant-Quality Duck Confit & Braised Beef Cheeks In Minutes For X’mas
Minimal effort involved for atas-tasting grub.
The pandemic has given rise to some nifty food kits to make dining at home a far more exciting experience. And one of the most impressive and easy to prep packages we’ve tried are the duck confit and braised beef cheeks from Direct to Masses, a "mod con" (modern convenience) concept which prepares restaurant-quality dishes till it's practically ready to eat, packages it, then requires simple reheating or minor finishing touches on your part. It's an offshoot of casual Franco-Asian restaurant The Masses, owned by Dylan Ong, the ex-chef of Saveur, which was famous for its duck confit. We’d say these additive-free dishes are Christmas dinner-worthy because they taste practically restaurant-quality. And they take only minutes to reheat.