Main Course Recipes and Menus

13 results
Narrow Results You've Selected: Main Course Duck French Recipe Winter Remove all Source Saveur (12) Whisk:A Food Blog (1) Difficulty Medium (9) Hard (3) Easy (1) Technique Bake (6) Roast (4) Saute (4) Braise (2) Chill (2) Show all... Marinate (2) Steam (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Winter"; var omni_prop8 = "Course:Main Course,Main Ingredient:Duck,Cuisine:French,Topic:Recipe,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal. Issue #117 11/04/2008 Braised Duck with Turnips The origins of this popular French dish are believed to date back to the Roman gourmand Apicius. Issue #63 08/30/2005 Duck with Peas This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly. Issue #59 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 10/23/2000 Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras. Issue #35 03/14/2002 Roasted Duck with Cider and Turnips This is an adaptation of a recipe for duck with sweet potatoes in cider sauce. Issue #21 03/14/2002 Duck Baked in a Crust of Herbs and Salt Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute. Issue #20 08/08/2007 Duck Terrine Author Richard Olney inspired this luxurious terrine. Issue #14 08/08/2007 Roast Duck with Orange Sauce This is our take on the classic duck à l’orange. Issue #14 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 09/06/2007 Foie Gras with Green Grapes The tartness of the grapes in this preparation offsets the richness of the liver. Issue #9 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 06/11/2008 Roast Duck with Glazed Turnips From Whisk Blog Does Not Apply Source: Whisk:A Food Blog