Savory Saturday

 

 

Confit de canard, preserved duck leg, that humble yet sublime staple on many a bistro lunchtime blackboard.

 

 

 

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Duck Duck Go:

 

Known to disappear off plates the moment its crispy skin crackles under a knife, confit de canard originated in the quietly confident Gascony region of France. A simple culinary masterpiece, it showcases the rich, succulent flavors of duck preserved through a time-honored technique that involves slow-cooking duck legs in their own fat at a low temperature which creates a tender, melt-in-the-mouth texture and flavor.

Traditionally paired with crispy potatoes (pommes de terre sarladaises) preferably cooked in duck fat or, as above, served atop a purée of fresh potatoes to allow its rustic flavors to shine, it can also appear with nothing but a mixed-greens salad to balance its richness, and has become one of the highlights of classical French cuisine. - BPJ

 

Fêting les mères

Above: the most beautiful bouquet; a light apéro before a more filling main course, below, that was dubbed, "confit-ment de canard" (aux olives) accompanied by frites cooked in (what else) duck fat

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Yesterday, just before lunchtime, it seemed that almost everyone was wielding a bouquet. Stopping for an after-market coffee at our usual spot before heading home we must have counted at least a dozen from our terrace table and couldn't help but notice that roses, reserved mostly for Valentine's Day, were few and far between. However blooms of almost every sort imaginable were everywhere, imparting a sense of hope and renewal, as Paris gets back to its old self. - BPJ