Authentic Duck Confit

with a potato-chip like crunch to the skin

Does anyone else remember Melanie Dunea’s book ‘My Last Supper: 50 Great Chefs and Their Final Meals’? The premise is simple. Melanie asked 50 notable chefs what they would eat for their last meals. The answers were varied and rich with elaborate depth. Who wouldn’t want to know where Alain Ducasse would like his supper to be? And who would prepare Daniel Boulud’s final meal? What would Anthony Bourdain’s guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to?