Tag Archives: duck confit

Tips for new readers, and a tour of our super-sized market

Radio Free Daglan continues to attract followers, either by personal recommendation or through Internet searches, so today I’ll start with just a few pointers for new readers. Then I’ll provide a quick look at Sunday’s Promenade en Gastronomie, when Daglan’s … Continue reading

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The duck confit express

The last time I wrote about duck confit, or confit de canard, one of my readers thanked me for pointing out that the duck leg should be finished in a hot oven to brown it and make the skin crispy. … Continue reading

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Today’s Périgourdine haul

This afternoon my wife and I headed off to Salviac to shop for some foie gras, and came home with quite a haul of typical local specialties — plus some good advice. Martegoute is a major producer of duck and … Continue reading

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The best duck confit so far

We’ve had some very good confit de canard in French restaurants, and some surprisingly poor versions of the dish — even here in the duck-rich Dordogne. But today we prepared   duck confit for Saturday lunch at home, and it may … Continue reading

Posted in French food, Life in southwest France, Restaurants in France, Restaurants in the Dordogne | Tagged , , , , , | 7 Comments