Comments on: Duck Hearts, Trouts, Kanoon & More

By: Lou Magret goes to Paris!

Lou Magret goes to Paris! — Wed, 13 Jan 2010 00:33:04 +0000

[...] with fat to seal it, and used throughout the winter in various preparations. The hearts (look here), livers, gizzards are pan fried with garlic and parsley, the carcasses (called “demoiselles” [...]

By: Nicole Peyrafitte

Nicole Peyrafitte — Sat, 28 Nov 2009 01:14:59 +0000

A good on line source is: http://www.dartagnan.com. Thanks for reading the blog.

By: steven henly

steven henly — Sat, 28 Nov 2009 01:05:16 +0000

where do i buy whole duck or turkey hearts for people.thank you.

By: Patrick

Patrick — Tue, 04 Aug 2009 16:20:48 +0000

Fantastic! Christian lives only an hour or two from me! I will try to visit him before the fall. I used to raise ducks in my small backyard, but they are too smelly and messy for a small town yard.
I am floored by the beauty – not just the mountains but the friends, family and food, as well – of your hometown – keep posting!
Patrick

By: Nicole Peyrafitte

Nicole Peyrafitte — Tue, 04 Aug 2009 12:05:43 +0000

Thanks Patrick!
I will try to do my best to find some piment d’Espelette seeds and will send them upon return.
There is a guy from my hometown (Christian Gasset) who raises ducks for foie gras in Minnesota, I found this article on him.
http://www.lacrossetribune.com/articles/2008/07/08/news/z03foiegras.prt
Is he close t where yo are?
if yes, you should really visit him.
meanwhile very best.
Nicole

By: Patrick

Patrick — Mon, 03 Aug 2009 18:44:01 +0000

What a beautiful meal and gorgeous birthplace! If you bring any of your famed chili peppers back to the US, I’d love to grow them here.
Duck hearts are one of my very favorite foods, but tonight I’m going to have rabbit hearts and kidneys. Enjoy your travels!