Tag Archives: duck legs

Confit de canard goes Italian

One of the email newsletters I receive is called “Great British Chefs,” and it often provides some interesting recipes — like the recent “Duck ragu.” Since it sounded pretty yummy, I thought I’d try it, but with a Greater Daglan … 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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