Recipe: Duck confit corndog with beer mustard

Jason Harper, head chef at Parallel 49 Brewing Company, shares his recipe for duck confit corndog with beer mustard. Corndog Recipe * 20g thyme * 15g rosemary * 12g garlic * 200g salt * 90g sugar * 2 bay leaves * cure duck for 24 hours. * confit at 127F for 13 hours * shred...