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Narrow Results You've Selected: Hard Main Course Roast Fall Remove all Source Saveur (5) Main Ingredient Vegetables (4) Duck (2) Fruit (2) Pork (2) Chicken (1) Show all... Game (1) Potato (1) Cuisine French (2) American (1) Eastern European/Russian (1) Other (1) Occasion Christmas (1) Easter (1) Topic Recipe (5) 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:Fall"; var omni_prop8 = "Difficulty:Hard,Course:Main Course,Technique:Roast,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 01/17/2008 Sooke Harbour House Duck with Duck Jus and Green Beans This simple but hearty dish showcases the rich flavor of the duck. Issue #95 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 12/17/2007 Viennese Christmas Goose Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve). Issue #71 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 08/08/2007 Pork Loin Stuffed with Apples and Onions This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey. Issue #14

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