Cassoulet, for two (sort of) — 6 Comments

    • We rarely see whole ducks – but we love the breast for grilling in summer (better than steak) and the legs in confit. Of course they are all grown for the foie gras !

  1. I have never seen duck here. Neither in the meat market or on the shelf. Apparently, we’re not sophisticated enough here, I guess. 😉

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