Categories general Duck confit tartine Post author By Heather Meadows Post date Tuesday, March 10, 2009 3 Comments on Duck confit tartine Yeah, I only know one of those words. ← Manuel’s Bread Cafe → Potato leek soup 3 replies on “Duck confit tartine” That looks GREAT! :) So duck confit is duck –usually the leg– that is salt cured, then poached in its own fat. Delicious to the Nth degree! Tartine means literally “slice of bread”. So the dish you got is exactly what the name is: Duck confit tartine. Lovely. So where is this place?! I’m all about checking it out when I’m in town!! :D Thank you, culinary master! It’s in Hammond’s Ferry. You SOOO need to see that place now. It’s like going to a completely different town. Seriously!? Ooooh, I can’t wait to see it, then!! :) And to try the duck confit tartine. ;) Comments are closed.