Duck confit.... my report

Oh my, that duck is beautiful. What did you serve it with? I love knowing how beautiful food is

paired. By the way, I have your Wedding Chicken marinating in the fridge. It has been there since yesterday, early evening. I am making a combo of red spuds, onion wedges, and whole artichoke hearts mixed in a fruity CA olive oil, fresh lemon juice from our own lemons, garlic, which will roast right along with the chicken.

 
Gratin of potatoes....

it was a superb meal!

even if I say so myself.... smileys/wink.gif

the potatoes were considerably lighten up, I used half and half instead of heavy cream, and a bit of chicken stock too.

 
I'd also suggest a flageolet side dish for a distinctly French take--we had confit

with canellini at a cafe in Paris'
I have cooked flageolet with tomatoes and onions and a little cheese which are TDF.

 
Well done! When Jacques' dad was still alive there was a humble restaurant near his apartment

that made their own confit. It became a tradition, every time we visited Paris, to go there our first evening for a no-stress meal. We always had the confit, with potatoes fried in the duck fat.

Sadly, the restaurant is gone now.

 
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