Variations of Duck Confit

Sorry to keep you hanging from my last post about our good friends new foray into the world of french cooking especially since it was the ever-so-tasty medium of canard. Ahh, I love the flavor of this tasty bird but when it is mixed with onions, mushrooms and topped with grated potatoes it is divine.
And so by now you have probably guessed that the meal turned out spectacularly. I marvel at this friend of mine and her creative culinary abilities. Just before I headed over she called to ask if I had any oranges or even better mandarins for her special carrot recipe. When I found I didn’t have anything in the house, she was not a bit bothered by her lack of ingredients. Instead she improvised easily; who would have thought to use marmalade, lemon juice and spices to achieve a similar flavor? Again delicious! And so the evening went – friends brought together through collaboration of food and cultures, locale and creativity.



I love life and all it's beauty. Keeping busy and inspired through many veins that all lead to one heart. Blogger and founder @, LMP and owner of glō massage therapy and reflexology. Momma of two, sometimes three ;0) and partner @ http://www.weymuller
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