Finally, the ultimate Duck Confit recipe. Two years in the making and totally worth it. Crisp skin, tender tasty flesh, this specialty of Southwest France is worth every effort.
Entries Tagged as 'Cooking of Southwest France'
An Ode to Duck Confit
November 23rd, 2008 · 16 Comments · Culinary Obsessions
Tags:Balthazar·Cooking of Southwest France·Duck Confit·Paula Wolfert
