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Rachel Phipps's avatar

I have cans of confit duck gizzards from the Perigord in my cupboard for emergency, indulgent lunch salads! Also thank you for your common sense words on one of my favourite food stuffs!

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Elisabeth McKay's avatar

Duck in all its variety is a dish for princes (though I believe our King has eschewed foie gras ...). Personally, I love it, and a bird which can be used in its entirety (except for the quack!) makes great ecological sense. I've never quite understood why so many won't eat skin, it's so tasty! I've never tried to make Peking duck, but I think I shall have to give it a try

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