Comments (0) Best Duck Confit in Brooklyn - 2000
Saul
God bless the Gascons! Only the land of d'Artagnan could come up with a dish as wonderful as duck confit—salted, slow-roasted fowl cooked to fork-tender succulence in its own fat. Sometimes served up with a half a pear stuffed with funky gorgonzola, it's a dish for the gods, or at least for the regulars at Saul. It's an appetizer, but forget the cholesterol, have two, and call it a main dish.
