Ok, I just have to say that after seeing Julie and Julia, I was insipired to try making Julia's Beef Burgandy and it was WAY TOO MUCH WORK. It was delicious, but it tasted stunningly similar to another recipe I have that took about 3 hours less working time so I won't be making it again. Just figured I'd leave a head's up in case someone else is similarly inspired.

@Tiamat - You're right, her Boeuf Bourguignon does take a lot of time - but that's one of the beauties of using duck instead of beef, it doesn't take nearly as long in the oven before you have completely decadent tender deliciousness :)

@Jenn, screw that. It took me four hours of ACTIVE time, not including oven time. I don't care how long the thing sits in the oven if I'm not actively working on it since I'd never make a dish like this on a weeknight. Browning and cooking the onions separately, just for example, was insane and absolutely not worth it.

<3 tartiflette!

I have a question about Julia's recipe, which uses bacon. I don't eat pork. Has anyone ever substituted beef crisp or beef fat, or maybe just extra mushrooms for flavor? Regarding the duck fat, how does that work? Do you chop it up?

I make Boeuf Bourguignon in my pressure cooker...30 minutes, people. Embrace the pressure cooker! Embrace it, I say!

the flavors of tartiflette are so tasty that we like to make tartiflette toast as part of a brunch or breakfast-- a piece of toast with potatoes, bacon, cheese, onions, and a splash of cream! yum.
http://theweekendgourmande.wordpress.com/2010/03/18/new-takes-on-toast/