Comments on: Lo Magret goes to Paris! http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/ Recordings of Foods & A®titudes Mon, 07 May 2012 12:27:03 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Nicole Peyrafitte http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/comment-page-1/#comment-4407 Nicole Peyrafitte Thu, 14 Jan 2010 03:03:23 +0000 http://nicolepeyrafitte.com/blog/?p=2984#comment-4407 When my kids where young they called confit "fast food". I often kept a pot in the fridge and they would pull out a leg and make themselves dinner (or snack and eat it cold) in a flash! When my kids where young they called confit “fast food”. I often kept a pot in the fridge and they would pull out a leg and make themselves dinner (or snack and eat it cold) in a flash!

]]> By: Nicole Peyrafitte http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/comment-page-1/#comment-4405 Nicole Peyrafitte Thu, 14 Jan 2010 02:58:00 +0000 http://nicolepeyrafitte.com/blog/?p=2984#comment-4405 Do these fatty winter wild duck have bigger livers that the regular duck? Do these fatty winter wild duck have bigger livers that the regular duck?

]]> By: Nicole Peyrafitte http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/comment-page-1/#comment-4404 Nicole Peyrafitte Thu, 14 Jan 2010 02:55:17 +0000 http://nicolepeyrafitte.com/blog/?p=2984#comment-4404 Ooops! Thank you for reading so thoroughly! You are right and I corrected it. Stop by again. Ooops! Thank you for reading so thoroughly! You are right and I corrected it.
Stop by again.

]]> By: Judy http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/comment-page-1/#comment-4403 Judy Thu, 14 Jan 2010 02:23:41 +0000 http://nicolepeyrafitte.com/blog/?p=2984#comment-4403 What a delightful story! I think you must have meant 1/2 cup of armagnac (as in your recipe) for the flambe part....I think calvados would be divine! Yum, indeed.... What a delightful story! I think you must have meant 1/2 cup of armagnac (as in your recipe) for the flambe part….I think calvados would be divine! Yum, indeed….

]]> By: Tweets that mention Lo Magret goes to Paris! -- Topsy.com http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/comment-page-1/#comment-4400 Tweets that mention Lo Magret goes to Paris! -- Topsy.com Wed, 13 Jan 2010 22:46:41 +0000 http://nicolepeyrafitte.com/blog/?p=2984#comment-4400 [...] This post was mentioned on Twitter by Hank Shaw, David Draper. David Draper said: RT @Hank_Shaw: GREAT article on magret duck breasts by a woman who knows her stuff: http://nicolepeyrafitte.com/blog/2010/01/12/lou-magr ... [...] [...] This post was mentioned on Twitter by Hank Shaw, David Draper. David Draper said: RT @Hank_Shaw: GREAT article on magret duck breasts by a woman who knows her stuff: http://nicolepeyrafitte.com/blog/2010/01/12/lou-magr … [...]

]]> By: HankShaw http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/comment-page-1/#comment-4398 HankShaw Wed, 13 Jan 2010 18:58:42 +0000 http://nicolepeyrafitte.com/blog/?p=2984#comment-4398 Wonderful article! I rarely buy domestic ducks as I am a hardcore duck hunter, but here in California (where Ken also lives, BTW), the wintering wild mallards and pintails are VERY similar in fat content to magrets; I've had them with a 1/4 inch layer of fat on the breasts! I like the walnut addition. Never done that. Done it with acorns, pine nuts and almonds, but not walnuts for some reason. Dunno why... Ken -- there are many, many ways to roast a wild duck without making it leathery and dry. Drive those 45 miles north to my house and I will happily show you! Wonderful article! I rarely buy domestic ducks as I am a hardcore duck hunter, but here in California (where Ken also lives, BTW), the wintering wild mallards and pintails are VERY similar in fat content to magrets; I’ve had them with a 1/4 inch layer of fat on the breasts!

I like the walnut addition. Never done that. Done it with acorns, pine nuts and almonds, but not walnuts for some reason. Dunno why…

Ken — there are many, many ways to roast a wild duck without making it leathery and dry. Drive those 45 miles north to my house and I will happily show you!

]]> By: ken albala http://nicolepeyrafitte.com/blog/2010/01/12/lou-magret-goes-to-paris/comment-page-1/#comment-4397 ken albala Wed, 13 Jan 2010 18:11:59 +0000 http://nicolepeyrafitte.com/blog/?p=2984#comment-4397 Oh this is making me very hungry! I made a similar recipe with fat wild ducks a few weeks ago, and I think it is the only way to do wild duck now. Roasting makes them leathery and dry. The confit legs were very good too, just barely a biteful each. Oh this is making me very hungry! I made a similar recipe with fat wild ducks a few weeks ago, and I think it is the only way to do wild duck now. Roasting makes them leathery and dry. The confit legs were very good too, just barely a biteful each.

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