The Travelling Spud
Saturday, 21 December 2013
Dinner @ Olga's
Duck confit from Toulouse. Thank you Jacques How.
The glorious by product from the confit, duck fat. O used it to fry huge wedges of potatoes. Incredible ... she is my new culinary hero.
And she is so super gorgeous, inside and out.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.
Newer Post
Older Post
Home
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
Note: only a member of this blog may post a comment.