This classic duck-centred dish, une 'assiette Perigourdine', featuring duck foie gras, thin slices of duck breast magret and slow-cooked duck gesiers(neck meat)on a bed of salad vegetables, was served to me the other day in an Auvergne restaurant in Paris. Okay, so you might think Perigord and Auvergne aren't exactly the same thing, and they're not--but I felt like one of these, and it was really delicious!
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