Last night we ate at a fabulous little restaurant in downtown Sarlat. When we got there we had the choice of sitting outside at separate tables or upstairs and have a table together. Obviously we chose the latter. When we got upstairs we sat down and began reading through the menu. This menu was quite similar to the menu we had the night before, lots of duck and froie gras, and then other down home french classics. Considering the night before I had coq au vin I knew I wanted to have a classic sarlat style meal. Since sarlat is in the region known as Dordogne, duck country, I decided to go for the crispy duck confit.
While my appetizer, goose gizzard salad, was delicious all I could think about was my crispy duck confit. Traditional duck confit is a duck leg cured with salt, garlic, and thyme for ~2 days, after which the salt cure is washed off. Then the duck leg goes into a deep baking dish, with it’s own rendered fat and then it is baked for hours. Typically this is then plated with a salad and sent out to the customer. This is where my dish takes a left turn.
The chef at this restaurant decided to take this slow cooked duck, wrapped it in a phyllo-es que dough and pan fried it. What they brought out was the best thing I have ever eaten.
This photo I took of it only captures the beauty of the dish. It does not show you however how the meat falls off the bone, or how the crispy outer crust contrasts the smooth texture of the duck along with the sticky texture of the onion jam. Or how I did not need to use a knife to cut any part of it. This main course was pure perfection!! Once I had finished eating the complete meal I sat at the table in a food coma replaying the meal in my head. This was probably the best meal I have ever had.
I wish I could eat here all the time…