L’Omelette au Peau de Canard ou d’Oie

Omelette with crispy duck or goose skin

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

After a piece of confit of goose or duck has been taken from its preserving jar, the fatty skin attached is often too much and too rich to eat with the meat. This is not thrown away as it makes a most delicious omelette filling, quick and easy to prepare; you could well believe you were eating a bacon omelette. It is now many years since we were first taught this recipe by Monsieur Coscuella, who has since made of his restaurant, La Ripa Alta, one of the most famous gastronomic shrin