Quack-quack*

"Confit de canard, pommes de terre Sarladaises" or in english: duck confit with potatoes a la Sarladaise. "à la Sarladaise" refers to "in the manner of the city of Sarlat". The city itself seats in the department of Dordogne, in the heart of the "Périgord Noir". This is THE area in France for duck and goose confit, foie gras, black truffles, "ceps" or boletus mushrooms, etc...  If by any chance you plan to go there in a near future (after the Covid), expect to make some of the lunches/dinners of your life! And the area itself is wonderful. Back to the confit, the leg has been put in the oven under the grill for approx. 15min. for the skin to be crispy and the meat hot. As for the potatoes and mushrooms, they're pan fried in duck fat. A "persillade" (mix of chopped garlic & Parsley) is generously added at the end of the cooking, as well as black pepper and salt. All we need now is a wine that do some justice to the dish. And so we have...

Châteauneuf-du-Pape "Le Hurlevent" 2017. Just glorious with the duck.

* coin-coin in french