Comments on: Socca with Duck Confit, Peppery Greens & Plum Sauce (aka Peking Duck Redux)

By: Oui, Chef

Oui, Chef — Wed, 14 Jul 2010 02:16:40 +0000

Duck confit is my all-time favorite food, and wrapping it some socca sounds like a perfect way to enjoy it. Been thinking of making some gallettes as of late, need to add socca to the list. – S

By: j9

j9 — Tue, 06 Jul 2010 03:02:00 +0000

Isn’t it traditionally hoisin sauce, not plum sauce?

By: bunkycooks

bunkycooks — Sun, 04 Jul 2010 16:28:03 +0000

I always love seeing your beautiful dishes. I promise if I make this I will not mess with the plum sauce either!

By: michael hart

michael hart — Sat, 03 Jul 2010 17:29:57 +0000

French and soccer in the same sentence seems a bit incongruous these days!

By: gluttonforlife

gluttonforlife — Fri, 02 Jul 2010 16:31:48 +0000

Looks gorgeous. Does the socca really need the wheat flour, or could I make it with all chickpea flour? (gluten issues)

By: Wannabechef

Wannabechef — Fri, 02 Jul 2010 04:12:09 +0000

Your food looks incredible and is very inspiring. Wish I could get recipes for the three mackerel dishes of your friend! Anyway, love your blog and always look forward to new posts.

By: Jonathan

Jonathan — Thu, 01 Jul 2010 12:47:31 +0000

Th3e recipe sounds delicious, and the images are really nice. Great post.

By: pigpigscorner

pigpigscorner — Tue, 29 Jun 2010 10:19:10 +0000

wow, love your “french” version! Looks and sounds even better than the original version.

By: The Cilantropist

The Cilantropist — Tue, 29 Jun 2010 05:11:19 +0000

God this sounds good.

By: Magic of Spice

Magic of Spice — Tue, 29 Jun 2010 03:56:19 +0000

Wow, everything wonderful rolled up into one delight!