Goin
prepares the
breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The
breast is brined overnight before roasting, and the legs are cooked in
duck fat and left to confit until fall - off - the - bone tender.
Cut a small slit in a skinless, boneless chicken, turkey or
duck breast, and fill the cavity with sweet basil leaves and
prepared pesto.