A toqued chef arrived at our table to show us our duck and then retreated to another table a few feet from us. He carved the duck into neat, succulent slices, each with a perfectly crisped rim of skin, and fanned them on a plate. Nick and I looked at each other knowing full well we were in for a treat. More

I didn't like duck until I ate confit de canard for the first time about one and a half years ago. Since then, I thought duck couldn't get any better than that: poached, preserved, and fried in its own... More