We came upon this little guy at The Los Angeles Arboretum outside Glendale, California. I am not a duck expert but I never saw one before that had this blue stripe badge on its side. I thought it unusual and hope one of my followers can educate me on what type of duck this is.
I have always been an adventurous eater. When I worked for Konica and visited Japan, I adopted Sushi and Sashimi as it were the food of my culture and became slightly obnoxious about making sure everyone loved it as well. When I worked for Agfa and began to visit Europe regularly I was always careful to order foods that I couldn’t easily get in the United States and one of those was Duck Confit. I always thought it meant Duck leg but not so. It referrers to the method of curing the duck and cooking it in its own fat.
I have found that it is not easy to do correctly and frequently it is greasy. In the USA, I will only order it the best French Restaurants. However in France or the Benelux countries even a small cafe like this one knows how to make it. You can see other images and buy prints or apparel on my commercial site.
One of the best reasons to travel through France is the food. Sure the gardens are great and monuments are spectacular but the food rivals both. Even a simple meal in a Cafe is special and the food on the street is also worthy. Items that can only be purchased in high class restaurants in the United States are common in France like duck and rabbit. This is some crispy succulent Duck Confit at a Paris Bistro. You can purchase images form m European Gallery by clicking here.