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 'Cooking of Southwest France'
An Ode to Duck Confit
November 23rd, 2008 · 16 Comments · Duck, Main Courses
Tags:Balthazar·Cooking of Southwest France·Duck Confit·Paula Wolfert
