The defining dish for any French restaurant is duck confit. It’s the epitome of what separates French cuisine from all the rest. Duck leg, slow-roasted until it’s falling off the bone and then simmered in its own fat for a whole day, finished with a few minutes under the broiler to get a perfect cracklin-esque skin. Paired with Lyonnaise potatoes, haricots vert and a bottle of Picpoul de Pinet, it’s culinary heaven.

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