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 'Paula Wolfert'
An Ode to Duck Confit
November 23rd, 2008 · 16 Comments · Culinary Obsessions
Tags:Balthazar·Cooking of Southwest France·Duck Confit·Paula Wolfert
Pink-Sauce Duck?
March 21st, 2007 · 12 Comments · Other Savories
I was going through my freezer one weekend when I discovered several packages of pekin duck breasts. The “hungry” hubby declared that they tasted too much like chicken and he preferred the Moulard duck variety. But I liked them, and…
