But, to be honest, I'm not going to be making my own duck confit anytime soon nor am I even sure where to get it locally. And, I don't have a few days to make one dish. Thus, while this dish may not be authenic, it is delicious and replicates the flavors of the original. It's a perfect fall or winter dish...you can serve by itself or with a salad and crusty bread. And maybe some Blanquette wine if you can find it!
Ingredients (Serves 4)
Adapted from Epicurious.com
6 scallions (all) or 3 medium leeks (white and pale green parts only), thinly sliced
4 medium carrots, finely diced
3 celery ribs, finely diced (I didn't put this in as I couldn't find any locally, but it would be a delicious addition) 4 garlic cloves, chopped
2 roma tomatoes, finely diced
8 oz mushrooms, finely diced