Martha Stewart's Cooking School (2012)

Episode Overview

In this episode, Martha explores ancient preserving methods, specifically confit and salting, guiding viewers on how to incorporate these techniques in their home kitchens. She begins by preparing a variety of confits, starting with the traditional duck confit, which can be enjoyed solo or as a flavorful enhancement to salads. Next, she crafts lemon and tomato confits, perfect as tasty accompaniments for grilled or roasted dishes. Martha also shares her recipe for gravlax, a delightful cured salmon appetizer that’s sure to impress.