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Narrow Results You've Selected: Fall French Roast Main Course Remove all Source Saveur (13) Jenn Cuisine (1) Telegraph (1) Difficulty Medium (9) Easy (4) Hard (2) Main Ingredient Vegetables (7) Pork (6) Chicken (4) Beef (3) Duck (2) Show all... Game (2) Turkey (2) Cheese (1) Fish (1) Fruit (1) Lamb (1) Potato (1) Occasion Thanksgiving (2) Christmas (1) Easter (1) Topic Recipe (15) 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 = "Course:Main Course"; var omni_prop8 = "Season:Fall,Cuisine:French,Technique:Roast,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 03/11/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 10/10/2008 Turkey Confit Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent. Issue #115 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 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 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 10/25/2007 Salted Pork with Potatoes A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau. Issue #41 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 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 01/22/2007 Pork Loin with Apples, Cider, and Calvados The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine. Issue #2 12/15/2010 Easy Provençal Lamb All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Does Not Apply 09/26/2009 Blackberry and Balsamic Roasted Quail Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue... Does Not Apply Source: Jenn Cuisine 08/31/2009 Joël Robuchon's Roast Chicken Joël Robuchon's roast chicken recipe uses exactly two ingredients, and comes out tasting luxurious. Does Not Apply Source: Telegraph