Cuisse de Canard Confit
I have a friend who spent a lot of time in Paris and is pining for a nostalgic confit de canard for his upcoming birthday. He's searched around a bit, but in greater LA has only found restaurants that serve it with a fruit sauce (cherries, a l'orange, whatever). He insists that in France the classic leg of duck confit is always served with potatoes and mushrooms.
Does anyone know of a savory duck confit dish in town?
Best I've had so far, including my own, is at Saint Amour in Culver City. It's served bistro style there with two legs arranged atop a big pile of frites. No mushrooms in sight. It's a big improvement over the way the chef/owner presented it when he ran Angelique, where it was served on pasta. His confit has improved, too.