I live in San Diego. I've eaten at dozens of restaurants. I've only found good duck confit at 2.

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Sub Atomic

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Tue Feb-10-09 01:43 AM
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I live in San Diego. I've eaten at dozens of restaurants. I've only found good duck confit at 2.

Roseville in Pt. Loma and Avenue 5 in Banker's Hill.

Can anyone please tell me why the majority of chefs in this city take something as succulent as duck confit and they finish it off in a deep fat fryer?

What the hell is wrong with people?

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