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Located in:Meats/Seafood, Paté
Confit is a term that comes from the French verb confire which means “preserve”. Some say that this method originated in Perigord where they preserved the parts of the goose not used for foie gras. Duck confit is made by preserving the meat in its own fat, the end result is very flavorful. Since 1975 Les Trois Petits Cochons has been making fine pates and other charcuterie in Greenwich Village, NYC. This is their latest creation. All natural with no artificial ingredients, this coarse pate is made with pork, duck liver, duck confit, onions, milk, salt, spices, garlic and topped with aspic.
Too much whiz and not enough bang!
By L'Alsacienne60 from Biloxi, MS on 4/15/2007
Pros:
All Natural, Tender, Versatile
Best Uses:
Entertaining, Hors d'oeuvre
Describe Yourself:
Health Conscious, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
The Pate was good but not great, but that is only my opinion. I like pate to be a little more alive as far as flavor is concerned. I found it rather bland. It lacked more spices. I will order the pate de Campagne next time and hope it will be closer to what I am looking for...