French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Duck Saveur Remove all Difficulty Medium (14) Hard (4) Easy (1) Course Main Course (14) Appetizers (6) Side Dish (1) Soups & Stews (1) Season Winter (14) Fall (12) Summer (3) Occasion Christmas (1) Technique Bake (9) Roast (6) Saute (5) Marinate (4) Chill (3) Show all... Braise (2) Broil (1) No Cook (1) Steam (1) Topic Recipe (19) 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 = "Source:Saveur"; var omni_prop8 = "Cuisine:French,Main Ingredient:Duck,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 10/16/2010 Canard aux Olives (Roast Duck with Olives) Based on a recipe from Allard, this bistro favorite calls for a rich sauce, made by simmering green olives, herbs, and stock, to accompany roast duck. Continue... Issue #133 09/14/2010 Duck À l’Orange The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002). Issue #132 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 11/10/2008 Duck Pâté Patience is the key to making this flavorful pâté. Issue #116 12/15/2005 Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples A unique dish of foie gras, mushrooms and golden apples. Issue #79 12/05/2005 Potted Foie Gras with Black Truffles The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles. Issue #75 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 Hudson Valley Foie Gras and Roasted Corn Soup This rich soup, full of flavor, is topped with a foie gras mousse. 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 08/09/2010 Who Is Killing the Great Chefs of Europe?: Duck Pâté in Pastry Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table. Does Not Apply