Duck confit
Duck confit is THE arch-typical dish of the Southwest of France. It is, at the same time, a way to use duck parts left over when the fat liver is harvested for foie gras in late fall and winter, and a preservation method that allows us to enjoy duck well into the spring. This winter, […]
Duck confit is THE arch-typical dish of the Southwest of France. It is, at the same time, a way to use duck parts left over when the fat liver is harvested for foie gras in late fall and winter, and a preservation method that allows us to enjoy duck well into the spring. This winter,