duck thigh

This is a daunting appetizer, a spicy and sweet duck thigh that is exquisitely tender.

The duck thigh, fennel sausage and bacon don’t drown in its depths, and the big fat white beans aren’t cooked to mush.

Cassoulet has layers of flavor and a succulent confit of duck thigh, but the beans were undercooked.

We preferred a riveting 1992 Irancy from Bernard Cantin, a light pinot noir made near Chablis that went beautifully with the garlic-scented girolle mushrooms that smothered the duck thigh.

Duck thighs (legs, too - I used duck confit from D'Artagnan) were diced and mixed with a little chili oil and Chinese five-spice powder, along with some cabbage, green onions and ginger that had been sautéed in sesame oil.

On the same day, Jeanne Calment, now listed in the Guinness Book of Records as the world's oldest person at 120, dined on foie gras, duck thighs, cheese and chocolate cake at her nursing home near the sought-after apartment in Arles, northwest of Marseilles in the south of France.