Books and duck and things
Grandad September 14th, 2011
I didn’t scribble much here yesterday because it was kind of mizzly outside.
As the fates would have it, I was in a writing mood, and when I’m in a real writing mood I don’t waste my time here. Oh no. Yesterday I made a ferocious dent in The Buke. Remember The Buke? The one I have been writing for years and never getting anywhere? I made a bold decision yesterday and deleted the fucking thing. Started again from scratch, I did and it is trotting along very happily.
Until today arrived.
Today was one of those days I dream about during the long Winter. An azure sky withe ne’er a cloud to be seen. A light breeze just to prevent it getting too hot. Not a day for playing with The Buke. We went for a bit of a drive after the sun had burned us to a crisp. We found a lovely waterside restaurant that actually has my favorite item on the menu – Confit de Canard.
The place wasn’t open, but we’ll be heading back at the appropriate time [whenever that is].
Already I have seen my main course just beside the restaurant.
Raw Confit de Canard
- Holidays
- Comments(11)
Subscribe to audio
GD, Just make sure its Duck.
http://archive.twocaninfrance.com/Images/gallery-moleman.jpg
too greasy a meat for my taste but enjoy your quackers gd
Whilst I really like confit, I prefer magrais du canard, especially when marinaded in a mix of fresh ginger, honey and garlic, however my missus knocks up magrais and chips for lunch sans sauce often enough and I prefer that to chicken. If you go to the big supermarkets you usually find Magrais on promo, about 5 euros a kilo, its easy enough to cut off the fat and it cooks easily in the pan without oil.
I had a fucking McDonalds for dinner. Meh!
Duck and chips anyone ?
Woman goes to the doc’s with a bit of lettuce hanging from her crotch. “That looks nasty” says the doc. “Nasty” she says. “That’s just the tip of the iceberg.”
Q: What did the detective duck say to his partner?
A: I hope we Quack this case.
I prefer Canard L’Orange. I make it well and it’s easy to put together at a hunting camp.
Decomposing animal flesh and chips anyone?
Canard L’Orange [or whatever you call it] is grand, but I just have a thing for the Confit. I know it’s rich but what the hell. The Vidaloos have lined the stomach with carbon, so I can take it. I’ve never heard of Magrais, so I must look out for it. Nowt like a new experince?
“Decomposing animal flesh and chips anyone?“ Oh go on then, but leave out the chips.
Magrais is duck breast, confit is thigh of duck, magrais du canard is everywhere as it is considered a working mans meat. As to decomposing flesh, game birds such as Grouse has to be hung for at least 2 weeks until the skin has a green tinge before it is considered ready to cook and yes I LIKE it like that.
Johnnyrvf – I could never decide whether I was a breast man or a thigh man. Maybe now is the time to decide? I think I’ll pass on the decomposing stuff though.