Tag Archives: French

Duck Confit and Puy Lentils

April 14th, 2011 Duck Confit is a very traditional, French, method of preserving duck (probably dating back hundreds of years). It’s thought that this type of preservation originated in Gascony. The duck legs are first, salted with the addition of … Continue reading

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Foie Gras

December 23rd, 2010 Foie Gras is the fattened liver of a goose or duck. It’s thought, the ancient Egyptians discovered that geese would gorge themselves on grain, in order to fatten up for migrations of several thousands of miles and … Continue reading

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