An explanatory guide on different types of ducks to use for cooking.
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
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.
Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy.
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
We discovered this traditional rice dish while researching paella in Valencia.
After discovering these lentils, food author Colette Rossant created this dish.
The tartness of the grapes in this preparation offsets the richness of the liver.
This dish is typically made with fresh wild venison, but domestic venison makes a fine substitute.
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