Finally prepared my cans of Confit De Canard!!!

... that me and Raf got from his family in France.

Lightly salted the skin, baked it...


Then sauteed it skin side down to make it crispy


I made poached pear in a red wine reduction infused with both chicken stock and duck fat, as well as garlic, salt, and sugar. Turned out pretty good!

Potato gratin


Look at all that delicious duckfat left


Carlo's first traditional French meal