Kate Hill Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade) By Kate Hill posted Feb 7th, 2018 Cornmeal is the centerpiece of this polenta-like savory porridge, drizzled with rendered duck fat and topped with crispy fried bits of duck skin. The Winemaker's Roast Duck with Shallots and Concord Grapes By Kate Hill posted Feb 7th, 2018 As the bird steams in its Dutch oven, it releases its own fat which blends with the concord grapes and shallots into a rich sauce. Gascon-Style Duck Confit (Confit de Canard) By Kate Hill posted Feb 7th, 2018 From the French verb confire, meaning "to preserve," duck confit is a traditional means of cooking meat slowly in its own fat. Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne) By Kate Hill posted Feb 7th, 2018 In Gascony, a warming, hearty bowl of garbure will begin almost any lunch or dinner, complete with winter root vegetables, cabbage, and onion in a flavorful broth… Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen) By Kate Hill posted Feb 7th, 2018 Rather than using the traditional dash of blood often used in a civet, Kate Hill uses a few squares of dark chocolate. The deep purple prunes from Agen, France, lend a… In French Gascony, Duck Fat Is King Notes from a kitchen in Gascony, where no dish is complete without a healthy heap of duck fat By Kate Hill posted Feb 7th, 2018 In Gascony, France, Kate Hill shares her love of ducks, and a penchant for putting a little duck fat in everything.