Quack, quack, quack

I ate plenty of duck when living in France and have been missing it this winter. It's not easy to find in Colorado.

The green sausage is chicken and spinach. To the right: cuisses de canard (duck legs) and magret de canard (duck breast).

I never bought a whole duck, but bought a pair of duck legs or duck breasts, or some links of chicken, duck, and spinach sausage from a vendor at the Arceaux market every other Tuesday.

Magret de canard and foie gras

Duck breast is

Magret, seared and roasted

cuisses de canard, before confit

Cuisse de canard confit with lentils is one of my favorite