Originally Posted by
YVR Cockroach
Desperate times, desperate measures. Have to make do if you live out in the anglo sticks. I'd love to make the real recipe for many things, on the proviso of ingredient availability. At least we can get fresh duck parts here (yeah, even/only in the discount supermarket), even duck fat. Have to wait for a mark down so I can make confit legs or a magret (well, technically not because they're not from gavaged ducks).
Well, it is illegal to sell foie gras in California, so I am not able to order it in a restaurant. I can however order it from an out of state supplier, such as
D'Artagnan, and make it at home, however, I cook lighter and healthier food.