duck fat

Stuff

Duck confit

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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 Read More »

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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,

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Recipes | Savory Dishes

Confit de canard – preserved duck legs

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Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

Confit de canard – preserved duck legs Read More »

[portfolio_slideshow]

Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

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Stuff

New for Winter at Le Pichet

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Just added to the Le Pichet menu by chef de cuisine Vince Hall: Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge. Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of

New for Winter at Le Pichet Read More »

[portfolio_slideshow]

Just added to the Le Pichet menu by chef de cuisine Vince Hall: Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge. Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of

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