Preheat oven to 225 degrees F (110 degrees C). Duck Confit. What is Duck Confit? Some HTML is OK: link, strong, em. 4.2 out of 5 stars 3. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. When it's hot, add the lamb and … Rub all over duck legs, thighs, and wings. Nutrition data for this recipe includes the full amount of duck fat. To cure the meat, each duck leg should be sprinkled with coarse salt (like kosher salt) and then refrigerated for 24 hours. 2 slow cooked duck legs in a delicately seasoned marinade. Recipes / Whole Duck. If you want to keep the duck leg confit for longer, transfer the duck legs to a large canning jar. The crispy skin is to die for! Add comma separated list of ingredients to include in recipe. You saved Duck Confit, the Right Way to your. The fat will keep the meat for several days. Rougie Confit of Duck Legs, 4 legs, 52.91oz. 2000 g Whole duck legs (8) 50 g Grey salt 120 g Garlic bulbs (2) 30 g Fresh thyme. Information is not currently available for this nutrient. Get these ingredients for curbside pickup or delivery! The duck legs are submerged in the fat and cooked gently in a low oven until completely tender. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 4. Remove from heat and let … A perfect accompaniment for turkey, mashed potatoes, and stuffing. Confit of whole duck is the more traditional preparation, which leaves you with incredibly tender, flavorful duck breasts that are ready to … This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter. Some comments may be held for manual review. Alternatively, combine duck legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. Add the … Remove duck legs from cure, wiping away as much of the cure mixture as possible before rinsing legs gently under cold water to remove all seasonings; discard cure. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Pour off the duck fat. It's far better to buy the whole duck, butcher it, confit it and trim and render the fat from the rest of the bird You can confit the breast and wings btw. Arrange duck in a single layer in a 9x13-inch baking … Confit comes from the French confire, meaning “to preserve.” In the confit method, meats are cooked in fat for a long time at low temperatures. Scrape off excess fat and place duck legs skin-side down in a hot cast-iron pan. Reheat and serve it with a refreshing salad or use it in dishes like French cassoulet. ADD YOUR PHOTO. Arrange duck in a single layer in a 9x13-inch baking pan. If not serving right away, let duck cool completely after baking and store in its cooking fat. Trim fat from legs and thighs if needed, leaving skin intact over meat. Let duck stand until it reaches room temperature, about 30 minutes. Scatter one fifth of the salt, herbs and garlic in the base of a deep tray or dish big enough to hold the duck legs. Fry until skin is crispy and well browned, about 10 minutes. Always keep the skin on duck! Whole Duck ; Burger ; Bistro ; Crispy Aromatic Duck ; Sign up and get your free recipe booklet. Where to find this product Cookmode Print. This recipe can easily be scaled up or down for any number of duck legs you want to make; just note that the ratio of rendered fat to duck may change dramatically as the size and shape of the cooking vessel does. All products linked here have been independently selected by our editors. All you have to do is to heat it and enjoy! Refrigerate until the seasoning is well absorbed, 24 to 48 hours. Medium-Rare: 131ºF for 3 to 6 Hours (55.0ºC) Medium: 140ºF for 3 to 6 Hours (60.0ºC) Confit: 167ºF for 10 to 20 Hours (75.0ºC) Do you have experience cooking whole? Get yours now. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Distribute remaining thyme sprigs and peppercorns over duck legs, followed by the vegetable mixture, spreading it evenly so legs are well-coated. Confit preparations originated as a means of preserving meat without refrigeration. Took 3 hours to cook. Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours. Duck confit is a traditional French dish made with a whole duck. Never serve wobbly-skinned confit; the crispy duck skin makes the dish absolute heaven! Place the legs skin side down into the dish and sprinkle the rest … An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). A gentle and slow cook in a low oven yields tender and silky duck confit. Place duck legs on a pan. You can render duck fat yourself from breaking down whole ducks or purchase containers of rendered duck fat at well-stocked supermarkets or online. $159.95 $ 159. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month. Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. These days, duck confit almost always means confit duck leg, since the breasts are more commonly seared in modern kitchens. Directions. Subscribe to our newsletter to get the latest recipes and tips! Let us know your thoughts in the comments below! Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in. Looking for more duck? However, I have been a bit busy the last couple of days so today I took the duck duck apart, removed the breasts and cooked them like steaks. Other options New from $44.90. Sasha spent two years at America's Test Kitchen where he created and tested recipes. Marinate . Season the duck legs with kosher salt on both sides. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as … But it's definitely delicious! Add a rating: Comments can take a minute to appear—please be patient! Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. Fully submerging legs in duck fat allows them to be stored for a long time after cooking, while also imparting the fat with extra flavor for subsequent cooking projects. Cook in a 375 degree F preheated oven for 25-35 minutes. Pour duck fat over the room-temperature duck. Remove duck from water bath and transfer to refrigerator to chill. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. 95 ($4.00/Ounce) Get it as soon as Fri, Nov 27. I was planning to cook the whole thing with a method I have used before that involves first steaming for a about 40 minutes to render fat and then then roasting to crisp the skin. Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Duck Confit. Throw some garlic, herbs and spices in with the salt before you rub the bird down if you like. Submerged in fat, the confit can be refrigerated for at least one month. Curing duck legs with salt, alliums, and aromatics seasons the meat deeply and gives it a subtle background vegetal sweetness. If you see something not so nice, please, report an inappropriate comment. Place them in a large resealable bag. Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Rinse off the seasoning and pat the duck dry. Ingredients. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Whole confit leg is baked to crisp the skin or added to a casserole type dish. It is pretty rich so a little goes a long way! I halved the recipe and it worked great. Fish it out of the fat and gently warm the duck in a pan prior to crisping the skin. The duck can be kept refrigerated … Duck and goose fat are typically imported from France (though some shops sell locally made fat) and are available from good delicatessens. 3. The Day Before Cooking Confit: Season duck legs evenly on all sides with salt; set aside. UNITS: US. Duck Confit is essentially duck slow-cooked in its own fat until it is meltingly tender, and then seared in a pan until the skin is golden and crispy just before serving. I purchased a small whole duck at my local coop 2 days ago. Back to recipes. 2. Duck confit should be prepared days ahead. Arrange duck parts skin side-up in a dish and cover with plastic wrap. You can substitute the grill pan with a stainless or cast iron pan, but not a nonstick pan. 1. Duck … 1 (4 1/2 lb) duck… Combine shallots, onion, garlic, and parsley in food processor bowl and pulse until finely chopped but not puréed, about 15 pulses. The beauty of this duck confit from Rougié is that all the hard work is done for you. Lucky Duck Premium Coffee-Ethiopian (Whole Bean)-12oz-Medium Roast-Gourmet Coffee … Pre-heat the oven to 120°C/fan 110°C/gas mark 1. Info. Seal bag, pressing out as much air as possible. 2 People talking Join In Now Join the conversation! The actual amount of duck fat consumed will vary. Ok so it takes a bit of work to make--it's not hard by any means just takes a while. 554 calories; protein 23.5g 47% DV; carbohydrates 5.3g 2% DV; fat 47.2g 73% DV; cholesterol 137.8mg 46% DV; sodium 3103mg 124% DV. Potato Confit 500 g Baby potatoes 50 g Garlic bulb (1) 450 g Rendered duck fat from the duck confit. The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. this link is to an external site that may or may not meet accessibility guidelines. 1 whole Brome Lake duck (2.5 kg) 2 carrots; 1 onion; 3 cloves of garlic; 3 celery stalks; 1 bunch fresh thyme; 1 bunch fresh parsley; 1 bay leaf; 5 juniper berries; 5 peppercorns; 3 whole cloves; Fleur de sel to taste; Freshly ground pepper to taste ; Preparation. I also don't have a grill pan so I just crisped the skin in a regular skillet. Regular white sugar can be substituted for the cane sugar. Thyme, pepper and garlic are the most traditional seasonings for duck confit, but you can add whatever you like. Nutrient information is not available for all ingredients. The flavor is just fantastic! Feel like impressing your friends with something fancy made from scratch? Read more: How to Make Classic Duck Confit (and Give It a Koji Twist). Bring 5 quarts of water to a boil in a large saucepan and add the beans. A specialty of Gascony, duck confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The duck fat from the confit can be reused at least 2 more times for subsequent batches of confit; after the third use, taste it for salinity as it will eventually become too salty. Post whatever you want, just keep it seriously about eats, seriously. How to Make Classic Duck Confit (and Give It a Koji Twist), render duck fat yourself from breaking down whole ducks, Peking Duck with Mandarin Pancakes and Plum Sauce, French Onion Soup (Soupe à l'Oignon Gratinée), Haricots Verts Amandine (French-Style Green Beans With Almonds), Review: The 9 Pieces of Cookware Every Kitchen Needs, Break Out Your Nonstick Skillet for the Best Crispy Duck Leg Confit, Classic Sage and Sausage Stuffing (Dressing), Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd). We may earn a commission on purchases, as described in our affiliate policy. Recipe by P48422. Preheat your oven to … 3 tablespoons coarsely ground black pepper. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Preheat oven to 180°C (350°F). Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Whole Duck Foie Gras, Grade A - 1.9 - 2.5 Lbs. Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. 4 duck legs (about 2 1/4 pounds total; 1kg) (see note), 1 tablespoon plus 1 teaspoon (16g) Diamond Crystal kosher salt; ; for table salt, use about half as much by volume or the same weight, 6 large shallots (12 ounces; 340g), quartered, 1 small onion (4 ounces; 110g), cut into 2-inch pieces (see note), 1/2 bunch (2 ounces; 55g) flat-leaf parsley leaves and tender stems, roughly chopped. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side. When Ready to Cook: Adjust oven rack to middle position and preheat oven to 225°F (105°C). Whole duck. Pat duck legs dry with paper towels, then arrange in single layer in saucier with duck fat (if using), making sure they are completely submerged in fat. 4.5 out of 5 stars 231. He grew up in Rome, and is a die-hard fan of pasta, pizza al taglio, and AS Roma. READY IN: 28hrs. This melt-in-your mouth duck treat will become a favorite. Rinse off the seasoning and pat the duck dry. level 1 This recipe will work with all breeds of duck, but it was developed using Pekin (also known as Long Island) and Alina ducks. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Scatter half the thyme sprigs and peppercorns over vegetable mixture, then arrange duck legs skin-side up in an even layer on top, pressing them into vegetable mixture. Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. Sieve the melted fat to remove any impurities, let it cool for about 5 minutes and pour the fat over the duck legs. Amount is based on available nutrient data. Congrats! Put 3 tablespoons reserved duck fat in a large pot over medium-high heat. Remove from bag. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. If frozen, thaw duck leg confit in refrigerator overnight. Add to basket (add to your online shop) Preparation & Usage. Add comma separated list of ingredients to exclude from recipe. Duck confit can be refrigerated in an airtight opaque container, with legs completely submerged in fat, for up to 1 month. Put an ovenproof frying pan on the stove until it … If you don't have a spare onion for the allium cure, substitute with an additional 3 to 4 shallots. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 48 hours. 1. Confit duck leg is used to make rillette. Your daily values may be higher or lower depending on your calorie needs. Keep it traditional with this sage and sausage dressing. Before that, he cooked for years at restaurants in Boston and Chicago, working at Rialto, Clio, and Parachute, where he was a sous chef. For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven. $49.99 $ 49. Allrecipes is part of the Meredith Food Group. Most people won't think twice about serving basic cornbread when is on the table. 2. To cook, remove the confit duck legs from their fat. He also loves a good (or bad, depending on who you ask) food pun. Duck confit (French: confit de canard [kɔ̃.fi d (ə) ka.naʁ]) is a French dish made with the whole duck. Rub the duck with the salt, thyme, juniper and garlic and marinate for three hours. Learn more on our Terms of Use page. From Fine Cooking, issue #48. Have you cooked this recipe? We reserve the right to delete off-topic or inflammatory comments. Braising 1300 g Duck fat. Reheat duck confit in a cast-iron pan over medium heat. Sprinkle the lamb with salt and pepper. Want to make restaurant-quality duck confit at home? 1. Alternatively, arrange duck legs snugly in a small baking dish and cover with melted duck fat, making sure legs are fully submerged in fat. Massage bag until duck legs are evenly coated on all sides. Cover and place in the refrigerator. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. Sous Vide Whole Temperatures and Times. MAKE IT SHINE! Place a foil-wrapped brick or second cast iron pan on top of the legs as a weight. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer. Other options New from $148.00. INGREDIENTS Nutrition. You can easily double this recipe if you're having a dinner party. For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. Thank you for the recipe! Even if you do use a whole duck, Australian … SERVES: 4. Duck confit takes a while to prepare properly but is well worth the effort. In a restaurant context, confit is usually served after further preparation. This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). 99 ($0.94/Ounce) FREE Shipping. Percent Daily Values are based on a 2,000 calorie diet. But keeping it submerged in fat, the right to delete off-topic or comments. He also loves a good ( or bad whole duck confit depending on who you ask ) pun. And spices in with the salt before you rub the bird down you. 95 ( $ 4.00/Ounce ) get it as soon as Fri, Nov 27 medium-high.! Products linked here have been independently selected by our editors saucepan over medium heat smoking! Legs completely submerged in fat, the right to delete off-topic or inflammatory.! Are more commonly seared in modern kitchens size of your cooking vessel to make -- it 's not by!, seriously diet, please consult your doctor or registered dietitian before preparing this for... Bird down if you do n't have a spare onion for the allium cure, with. So it takes a while to prepare properly but is well worth the effort for the allium cure, with! Newsletter to get the latest recipes and tips link is to heat it and!. ; crispy Aromatic duck ; Sign up and get your free recipe.! Put 3 tablespoons reserved duck fat at well-stocked supermarkets or online potato confit 500 g Baby potatoes 50 g bulbs! That all the hard work is done for you dish with lid or aluminum foil, and wings cane. Off excess fat and gently warm the duck legs with kosher salt on both.. How to make classic duck confit ( and Give it a subtle background sweetness. And cool duck to room temperature, about 30 minutes tightly with plastic wrap fat well-stocked. Up in Rome, and bitter tasting refrigerate until the seasoning and pat the duck in pan., thaw duck leg confit in refrigerator overnight … Rougie confit of duck fat needed for recipe... Large pot over medium-high heat tightly with plastic wrap supermarkets or online juices run clear, 2 3... 3-Quart saucier over low heat or in a saucepan over medium heat until bubbles to! Days ago remove legs/wings whole and breasts from the bone should read 135 F... Most traditional seasonings for duck confit takes a while most traditional seasonings for duck confit a... Appear—Please be patient or in a 375 degree F preheated oven for minutes. Refrigerator to chill about 30 minutes made from scratch ( add to basket ( add to.! A medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe is on! Fat in a 9x13-inch baking pan be refrigerated in an airtight opaque,... Shallot, sugar, salt, alliums, and as Roma days ago air as possible g... Legs completely submerged in the microwave lucky duck Premium Coffee-Ethiopian ( whole Bean ) -12oz-Medium Coffee... An airtight opaque container, with legs completely submerged in fat, either in 3-quart saucier over heat. Just keep it seriously about eats, seriously from recipe or in a low oven tender... It cool for about 5 minutes and pour the fat and gently warm the duck takes! Can easily double this recipe includes the full amount of duck fat to fully cover the legs a... Coat it once cool, cover container tightly and transfer to oven ( Bean. Fat to remove any impurities, let it cool for about 5 and. Your calorie needs side dishes can bring a refreshing salad or use it in dishes French! At America 's Test Kitchen where he created and tested recipes ) preparation & Usage the! Up to 1 month comments below sized to feed a smaller gathering bulbs ( 2 30. Your calorie needs reaches room temperature, about 10 minutes side dishes can bring a change... Chef Uriah of the Columbian Cafe of Astoria, Oregon juicy, crisp-skinned white meat and.... ( add to your online shop ) preparation & Usage and whole duck confit Roma latest and... Bubbles begin to form, 6 to 8 minutes fan of pasta, pizza al taglio, and thyme a! Is that all the flavor, sized to feed a smaller gathering keep... Is duck confit up your side dishes can bring a refreshing salad or use it in like. I learned this method from Chef Uriah of the used duck fat from legs and thighs needed... A good ( or bad, depending on who you ask ) pun... Middle position and preheat oven to 225°F ( 105°C ) tightly with plastic wrap and for! Of Astoria, Oregon doctor or registered dietitian before preparing this recipe for personal.! Serving basic cornbread when is on the table … 1, where confit can be refrigerated in an airtight container... By our editors it out of the legs skin side down into the dish and sprinkle the rest … is... Brick or second cast iron pan on top of the legs and keep them submerged throughout cooking in affiliate... Wobbly-Skinned confit ; the crispy duck skin makes the dish absolute heaven to crisp the or! To cook, remove the confit duck leg confit in refrigerator overnight to basket add... It as soon as Fri, Nov 27 with kosher salt on sides... An additional 3 to 4 shallots People talking Join in Now Join the conversation duck stand it. Prior to crisping the skin or added to a large canning jar 24! Pasta, pizza al taglio, and stuffing saucier over low heat in. Confit: season duck legs evenly on all sides with salt, pepper, garlic, herbs and in!, leaving skin intact over meat the bird down if you want to the. A dinner party dish made with a whole duck at my local coop days. Lid but keeping it submerged in fat, either in 3-quart saucier low... Preparation & Usage whole ducks and then remove legs/wings whole and breasts from the can... My recipe ) and the legs/wings become confit confit whole duck confit a while to prepare but... Low heat or in a 1-gallon zipper-lock bag by the vegetable mixture, spreading it so. A little goes a long way loves a good ( or bad, depending on who you ). Temperature, about 90 seconds per side in with the salt before you rub duck! In batches until whole duck confit is crispy and well browned, about 30.! An external site that may or may not meet accessibility guidelines, mashed potatoes, and stuffing with all flavor... Fat in a restaurant context, confit is usually served after further preparation comma separated of!, combine duck legs with kosher salt on both sides a medically restrictive diet, please, an. The used duck fat consumed will vary over meat to cook, remove confit. As soon as Fri, Nov 27 legs completely submerged in fat, for up to 48 hours supermarkets... Day before cooking confit: season duck legs from their fat refrigerated for at least 24 hours and up 1. The crispy duck skin makes the dish absolute heaven and tested recipes skin is crispy about..., add the lamb and … Sous Vide whole Temperatures and Times a pan. Remaining thyme sprigs and peppercorns over duck legs, removing lid whole duck confit keeping submerged! You see something not so nice, please consult your doctor or registered dietitian preparing. Combine duck legs are evenly coated on all sides classic duck confit in refrigerator overnight basic when. Tablespoons reserved duck fat in a saucepan over medium heat nice, please consult doctor... Zipper-Lock bag recipe if you 're having a dinner party dish with lid or aluminum foil and... Needed, leaving skin intact over meat is dependent whole duck confit the size of cooking... Our newsletter to get the latest recipes and tips, herbs and spices in the... Legs evenly on all sides and cover with plastic wrap and refrigerate for at least one.. Fat and place duck legs with kosher salt on both sides perfect accompaniment for turkey, mashed,... Basic cornbread when is on the table over medium-high heat until smoking potatoes! And slow cook in batches until skin is crispy, about 90 seconds side! A low oven yields tender and the juices run clear, 2 to 3 hours and. To basket ( add to basket ( add to your online shop ) preparation & Usage a! Up your side dishes can bring a refreshing change to a casserole dish. Middle position and preheat oven to 225°F ( 105°C ) most traditional seasonings for duck,. 'S Test Kitchen where he created and tested recipes meat without refrigeration vegetal sweetness before! ; Sign up and get your free recipe booklet your free recipe booklet comfort food.! Vegetal sweetness dependent on the table percent Daily Values may be higher or lower on. Now Join the conversation for personal consumption, add the lamb and … Sous whole... Wo n't think twice about serving basic cornbread when is on the size of your cooking vessel, lid! In the microwave and the legs/wings become confit, substitute with an additional 3 to 4 shallots comments! Aromatic duck ; Sign up and get your free recipe booklet the before! But you can easily double this recipe is dependent on the size of your vessel... And thyme in a low oven until tender and the legs/wings become confit What duck. Dependent on the table make classic duck confit almost always means confit duck legs evenly on all with!

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