Duck Confit
Monday, 12th April 2010 | 2 Comments
Confit de canard, salt cured duck poached in its own fat, is an ingenious way to preserve the bird while simultaneously amplifying the flavor of the meat. This may not sound like the healthiest dish but who cares? When something tastes this rich, it couldn’t possibly be wrong.
Chez Dumonet
117, rue du Cherche-Midi – Paris
April 12th, 2010 at 7:06 am
There is a time and place for being picky and when you offered this type of meal, it is best to enjoy it and be silent.
April 12th, 2010 at 10:51 pm
One of my absolute favorite things to eat! Whenever I go to Paris I bring home several cans from Comtesse du Barry!