It’s that time of year. We have finally parted company with the warm October sun, and awoken to high winds and heavy rains. It had to happen, we just hope it won’t.
As ever our minds turn to comfort food, and stocking the larder for the colder months to come.
I have spent a quiet weekend doing just that, and
confit de canard was the first thing to be prepared.
It takes about two days from start to finish, and on day one I salted my duck portions with sea salt and stored them in the (...)
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Tags: Canard, Confit, de
