The morning after the "confit de canard"

I feel like the revered elected leaders of our dear European Union - GREASE EVERYWHERE!

We had 10 people round for a meal last night, including dear friends from Marseille, so we did confit de canard because I saw it on offer in our local supermarket and because it is REALLY easy to do - you just have to get it good and hot.

But it comes in it's own eco-system of thick, congealed duck fat, which it shares generously with all spaces and all surfaces.

Lovely stuff!

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