Thread: French Steaks
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Old 02-24-2019, 09:04 PM
seahug seahug is offline
Join Date: Oct 2014
Posts: 34

I like magret...

But my favorite is a big duck leg confit deep fried in duck fat so it's crispy all over ...

also goose braised w sauerkraut, salt pork and sausages (choucroute)

or a nice roast goose

But I have fond memories of a ridiculously priced chicken (40e raw from Hugo Desnoyer boucherie) roasted in our rented apartment in the 5th.

Maybe time to go back. Drove to Narbonne from BCN last xmas. Good market, sold winter truffles also at 1k/kg. Had oysters and whelks and a nice white. Brought home a bunch of cheeses and a fantastic creme fraiche they sold from a big ceramic tub
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