Canard confit

I never thought French confit duck could have its skin done as browned crunchy as this. I know it's total fat, but it's crunchy caramelized animal fat... Somewhat different from the Chinese version of a roast, which produces shiny skin with a redish tinge. Perhaps the result of the 'confit', I'm not sure.


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This page contains a single entry by Cedric published on February 13, 2006 1:01 AM.

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