I had the Duck Confit at Balthazar in February. I was blown away. Best I've ever had.
I order the DC there every couple of years. It has always been excellent, but this time it was better still.
Anybody have a clue what they might be doing. I have their cookbook so I have the recipe, but mine surely doesn't taste like theirs.
I get my duck legs from Hudson Valley Foie Gras. Balthazar's duck legs seems larger than that of HVFG and too D'Artagnan. Anybody know where Balthazar gets its duck legs?