Thirty pounds of duck legs, 25 lbs of duck fat, and countless hours spent cooking, it’s been quite a series of experiments. Though, I have probably tried making duck confit more than 6 times in the past 2 years I…
Entries Tagged as 'Balthazar'
An Ode to Duck Confit
November 23rd, 2008 · 16 Comments · Duck, Main Courses
Tags:Balthazar·Cooking of Southwest France·Duck Confit·Paula Wolfert
The Tartlets of Balthazar
July 17th, 2007 · 13 Comments · Desserts
I can’t stop thinking of my tartlet rampage last weekend. It was as if I could not control myself from sampling the tempting display at the Balthazar Bakery. This started on Friday, I was anticipating my solitary dinner there and…
Tags:Balthazar
