Very few things in my gastronomic life have really made an impact.
I wrote some time back of the pleasure I experienced when I first discovered Cummin, and that still remains one of my high points. But my greatest ever delight, was when I first tasted (the late) Madame D's 'Confit de Canard'. I was quite simply amazed. It was nearly 40 years ago, and Confit was still unknown to the outside world; it was a Périgordian speciality, made by Périgordians, and reserved for consumption in Périgord.
Large tins of Confit are now available world-wide, but it's quite a simple process to make your own.
If you haven't yet tasted Confit; I recommend that you do so at once.
Just in case anyone doesn't know, Confit de Canard is duck (usually leg/thigh) which has been gently cooked in it's own fat for about 3 hours, then preserved. It's later heated through (fried) as required.
