Talk:Confit of duck: Difference between revisions

Latest revision as of 15:27, 16 March 2008

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Definition: Cooked duck that is then preserved for long periods in solidified duck or goose fat. [d] [e]

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Should this be moved to Confit of duck (confit de canard) similar to the Portuguese dishes? --Todd Coles 15:08, 16 March 2008 (CDT)

NO! (And I haven't given up on "straightening out" those Portuguese dishes! :-) J. Noel Chiappa 15:16, 16 March 2008 (CDT)

It looked like it stalled over there so I figured I'd poke it with a stick. --Todd Coles 15:33, 16 March 2008 (CDT)

Thanks for reminding me -- I'll add "confit de canard" to the indexes Hayford Peirce 16:27, 16 March 2008 (CDT)

Revision as of 14:33, 16 March 2008 (view source) imported>Todd Coles (→‎Move) ← Older edit		Latest revision as of 15:27, 16 March 2008 (view source) imported>Hayford Peirce (thanks for reminding me; I don't think it needs to be moved, althought I would be hard-pressed to make the distinction between this and the portuguese dishes)
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	:: It looked like it stalled over there so I figured I'd poke it with a stick. --[[User:Todd Coles\|Todd Coles]] 15:33, 16 March 2008 (CDT)		:: It looked like it stalled over there so I figured I'd poke it with a stick. --[[User:Todd Coles\|Todd Coles]] 15:33, 16 March 2008 (CDT)

			:::Thanks for reminding me -- I'll add "confit de canard" to the indexes [[User:Hayford Peirce\|Hayford Peirce]] 16:27, 16 March 2008 (CDT)