Everything but the Quack
Although duck is available all year round, there is a heightened period during winter in Southwest France when fatted ducks are available to the adventurous to prepare themselves. It’s a time consuming process of butchering the ducks into their component parts, preparing the foie gras, and cooking the confit and other delicacies. Two such adventurers are Cathou and France of the Chateau Gayrac
who kindly invite friends to observe, learn, and participate in their two-day duck extravaganza. I was fortunate enough to be invited last year with chef Kate Hill when we prepared 5 ducks. This year there were 7 ducks and our numbers also increased to include me and Kate, Michael, and Tom and HK.
As I already posted on my duck experience last year, I have decided to let both Kate Hill and HK share with you their impressions in words and pictures:
Orr d’oeuvres
Tuesday, February 10, 2009
