Asian Duck Confit

I spend a few months each year in south-west France, a region of excellent but relatively unknown cuisine. I have gained a deep appreciation for the uniquely delicious food of that area. My good friends, Monique and Jacques Pébeyre, taught me how to make some of their wonderful regional specialities.

One of my favourites is duck confit, that is, duck cooked in its own fat and stored in a jar, covered in the same fat to preserve it. It is one of the