We all have our own ideas of what is the most delicious thing in the world; this is certainly amongst my top 5.
Finely sliced Duck breast smoked over Beech wood.
Many cut away the fat from their pork chop or their breakfast bacon rashers, but in this case, rather like certain very expensive Spanish hams, the fat is without question the most delicious bit. It literally melts in your mouth.
These tiny slices of heaven are yet another miracle of human invention.
First you take a duck, fatten it for the foie gras, then convert what's left over into Confit de Canard and this Magret fumé au Bois de Hêtre.
I'm not sure if this is available everywhere; but I hope it is.
What gastronomic genius mankind possesses.
I am sure it must be delicious and a large number of slices in a pack.ReplyDelete
About 15 slices, but the disappear very quickly.Delete
As part as my Christmas haul from my friend Martha we had some of that. Amazing. Lou and I fought over it. Cassoulet Mk.1 will some of that duck confit I mentioned earlier is planned for Friday! xReplyDelete
All wonderful products. I'll never forget the first time I tasted Confit; it was home-made by my neighbour, and was in 1973.Delete
It looks delicious, and can imagine it tastes even more so. I'll look out for it in the supermarket. This must be the opposite end of the culinary scale to fast food !ReplyDelete
It's Duck equivalent of Ibérico Ham.Delete
I am not sure we have it here, may be in a new fancy market in Tel- Aviv, i shall go and look when i have more free time.ReplyDelete
Always worth buying if you find it.Delete
Little slices of duck - magret, which I think is neck, are put on a variety of pizza but they taste like bacon and substitute nicely in a roll/bread as a pseudo bacon sarnie.ReplyDelete
Magret is Duck Breast. These smoked slices would be great on pizza, but a bit extravagant.Delete
Would be interested to try it- I have a mixed history with duck.ReplyDelete
Duck is one of my real favourites, the only trouble is, there's so little on them.Delete
Oh, how I miss this ! I also miss confit de canard in tins.ReplyDelete
With the magret I used to make a delicious salad with goats cheese and pears and a dressing to die for.
Join my Duck Appreciation Society.Delete
I have never had duck although it is served in many restaurants that we frequent. Maybe it has something to do with loving Donald, Daisy, Huey, Dewie, and Louie when I was a child.ReplyDelete
They probably tasted good too!Delete
I'll try duck if you try duck bread pudding.ReplyDelete
No no no no no no!Delete