It's amazing to me that out of all the books in my cookbook shelf I don't have a single one with a recipe for magret de canard. I have two books written in French, but one is Quebecois and written on behalf of the farm lobby and another one is Quebecois and a translation of some English-speaking Canadian. And neither of them have anything resembling magret de canard.
I guess I'll just have to do what I've always avoided: buy a book on classic French cooking.
Meanwhile, thank God for the Internet. I just can not imagine what we would do without it.
Okay, time to make the sauce. I'm getting there, people, getting there.
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