Tags » Duck Confit

Truffles, Foie Gras and a Week of Decadence in Provence

I am taking a break this winter from the cheese world as I shift my energies from one project to others. I am heading back to my home in Avignon for a whole two months (yippee!), on the Ile de la Barthélasse right beside the city. 726 more words

Restaurant Review - A La Maison Restaurant

This restaurant is a French Bistro that really caters to the classic French foods everyone talks about.  The pate is phenomenal, especially the duck confit version.   133 more words

Restaurant Review

Duck confit.....or slow cooking for when you are in a hurry!!!

I have to confess that I have never mastered the microwave! I  can do all sorts of amazing DIY jobs and never cease to amaze myself with the life skills I’ve acquired – I can fix the insinkerator, am a dab hand with plumbers rods and have even balanced the water pressure in the boiler! 1,105 more words


French classics: duck confit

Here is this week’s multimedia story. This is the third part of a series of videos exploring French food. Chef Bruno Loubet finds inspiration from the garden of famous impressionist painter Claude Monet. 56 more words

Online Journalism

Adventures with Duck Confit - Part 3

Good Evening!

It’s part 3 of the Duck Confit and I decided to make a terrine out of it.  First, i took the meat off the bone and removed excess fat.   194 more words


Adventures with Duck Confit - Part 2

Good Morning (sorry for not posting last night).

With the 12-24 hour marinade period over, the duck legs are ready for their cook!

  1. Start by removing as much of the “rub” as possible while re-heating the duck fat in a separate pot.
  2. 155 more words

Adventures with Duck Confit - Part 1

Hello and Good Evening!

Today I began the process of making Duck Confit which I will be using as part of an appetizer plate on Thanksgiving.   354 more words