PARIS (Reuters Life!) - Duck fat has a rich history in French cuisine as the key ingredient in savoury cassoulets and confits, but now industrious farmers are turning the grease into biodiesel and ...
If you are a duck lover — and I am — duck confit is a dish you probably love to eat but have never made. A staple at French bistros, usually accompanied by crispy potatoes and a leafy green salad, ...
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