121. Duck Breasts with Orange Ancho Chile Sauce p.396

121. Duck Breasts with Orange Ancho Chile Sauce p.396

The recipe
This recipe was a show stopper. It’s the only recipe for duck breast in the book, and that’s a real shame. Magret de canard is one of the staples of the Québécois culinary scene, a distinctive take on the seared duck breast is de rigueur for any restaurant interested in cuisine de terroir. Fusion [...]

21 November 2007 | Poultry, The Book | 5 Comments
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35. Cranberry Caramel Bars p.691

35. Cranberry Caramel Bars p.691

the recipe
I really enjoyed these bars. I brought half of them to a party, and they disappeared instantly. I enjoyed more of them over the next week, and brought out even more from the freezer a couple months later. All that to say, the recipe make a lot of bars, and they keep and freeze [...]

1 May 2007 | Cookies, Bars, and Confections, The Book | 2 Comments
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