« Sichuan smoked duck - zhang cha ya | Main | A partridge and a pear treat »



TrackBack URL for this entry:

Listed below are links to weblogs that reference Confit of duck:


Feed You can follow this conversation by subscribing to the comment feed for this post.

Glad you joined in some Duckfest madness for December, Paul. I love serving Confit here at Camont with a prune-vinaigrette glaze. Very Gascon!

Thanks Kate, you live in a lovely part of the world and have a fabulous website!

Lovely recipe Paul. If I weren't scoffing tapas and grilled bream here in the Canaries I would be confiting some duck! Like the way you write recipes, very clear and precise - ever thought of writing your own cookbook? And opening a restaurant for that matter? ;-)

Thanks Sig, Grilled Bream sounds pretty good also!

Watch this space re your other comments :)

A friend of mine just emailed me one of your articles from a while back. i read that one a few more.
Added you to da RSS reader

The comments to this entry are closed.

Your email address:

Powered by FeedBlitz

Bookmark and Share