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France Confit

confit de canard fait maison


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confit de canard fait maison

manouche | Nov 1, 2012 08:08 AM

OK - probably will get some heat for this, but here goes...

We watched a French Investigative Report-type program the other night, the subject of which was the downfall of restaurant cuisine in Paris. According to this report, 7 out of 10 restaurants in Paris rely heavily - if not exclusively - on mass-produced canned or frozen products. This included - but was not limited to - souris d'agneau and confit de canard, as well as fondant au chocolat and tarte Tatin. The focus was on touristy restaurants, but no one was above suspicion. Tabloid reporting at its finest, but I must admit it planted seeds of doubt.

I make my own confit de canard every year for the holidays, so never order it in a restaurant. But there are others who must be fed, and who are now worried about eating canned confit. Can anyone say for certain that the confit de canard at Chez Dumonet is the real deal? And no, don't want to hear that the waiter swears it's fait maison...

Anyone have any other recommendations for restaurants irrefutably making their own confit? This has become the Holy Grail around here, so would appreciate any input.

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