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10 to 12
Medium
Published 1987
The following recipe comes from my friend Marie-Claude Gracia. When I first read her name in a letter published in a French culinary magazine, Gault Millau, I immediately recognized a voice full of charm and passion for good food and decided to seek her out.
Spending time with Marie-Claude, I learned that before she opened her restaurant, she and her partner Richard made their living selling duck rillettes. They’d buy duck carcasses from chefs and foie gras producers, pick of