Archived posting to the Leica Users Group, 2008/05/25

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Subject: [Leica] Nathan's PAD 24/05: unwelcome visitors / lookingforpoultry advice
From: michiel.fokkema at wanadoo.nl (Michiel Fokkema)
Date: Sun May 25 08:20:51 2008
References: <9AC5E254-FB6A-4DEA-86DA-412EA53C8211@frozenlight.eu> <001a01c8be62$2caeba20$2101a8c0@luispersonal> <53D34B0F-54BE-4D35-BFCC-7C3E1643D6E4@pix-that-stimulate.com> <002001c8be6b$77f37080$2101a8c0@luispersonal> <01C38CA3-7E2E-4BF2-9ECE-FA190B5C243A@pix-that-stimulate.com>
 
Confit de canard is made of the ducks which have been raised for their 
liver. When the liver is out, the rest is left over and made into confit 
or cassoulet. Both mostly in cans.
Wild duck is really different from the domestic one. Wild duck is more 
like game were the domestic one is more like chicken or pheasant.

cheers,

Michiel Fokkema

Tarek Charara wrote:
> Aaaahhhh, yes! With "Confit de canard" of course! ;-)
> 
> 
> All the best from the rainy northern Catalunya!
> 
> Tarek
> 
> -------------------------------------------------
> Tarek Charara
> <http://www.pix-that-stimulate.com>
> 
> NO ARCHIVE
> 
> 
> Le 25 mai 08 ? 15:30, Luis Ripoll a ?crit :
> 
>> And... "Le cassoulet Toulousain"?... Why not!
> 
> 
> _______________________________________________
> Leica Users Group.
> See http://leica-users.org/mailman/listinfo/lug for more information
> 
>
In reply to: Message from photo at frozenlight.eu (Nathan) ([Leica] Nathan's PAD 24/05: unwelcome visitors / looking for poultry advice)
Message from luisripoll at telefonica.net (Luis Ripoll) ([Leica] Nathan's PAD 24/05: unwelcome visitors / looking forpoultry advice)