tag:blogger.com,1999:blog-659361804634685374.post7781282148382749873..comments2024-02-13T09:38:20.413-08:00Comments on My Dinners w/ Richard & other musings: THE LONG & WINE-ING ROAD - Day One In Sonomailona saarihttp://www.blogger.com/profile/12539769672758181010noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-659361804634685374.post-44249879047038408792010-04-12T16:14:06.867-07:002010-04-12T16:14:06.867-07:00Thanx guys!Thanx guys!ilona saarihttps://www.blogger.com/profile/12539769672758181010noreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-1444943486732521932010-04-12T15:51:57.789-07:002010-04-12T15:51:57.789-07:00What a great day! My type of Sunday drive! And a...What a great day! My type of Sunday drive! And a wonderful piece to savor the memories.bobsaarihttps://www.blogger.com/profile/10071740039951438371noreply@blogger.comtag:blogger.com,1999:blog-659361804634685374.post-34256118803298720362010-04-12T13:06:05.761-07:002010-04-12T13:06:05.761-07:00Lovely piece... wanna go back!
Ever since I had ...Lovely piece... wanna go back! <br />Ever since I had it three times in Sonoma, people have asked "what is duck confit?" It's a duck leg (usually) marinated in salt and herbs for at least 24 hours, then cooked very, very slowly in duck fat. The meat is fall off the bone. And I guess it fell off into my salad. Delicious!Richardnoreply@blogger.com