159. Duck Legs and Carrots p.398

The recipe is from Fergus “Nose To Tail” Henderson’s London restaurant, St. John.
My dining companion and I adore duck, and eat it often, so a new preparation is always exciting for us. I really like the thinking behind this recipe. It takes an underused part of the duck, and brings out its absolute best. Incidentally [...]

18 April 2008 | Poultry, The Book | 2 Comments
Tags: autumn, bake, bay leaf, bouquet garni, braise, carrots, chicken stock, duck, duck legs, fall, garlic, gravy, jalapeno, leeks, onion, pan juices, parsley, roast, rosemary, sea salt, white onion, winter

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
Tags: ancho, ancho chile, canard, caramel, chile, duck, duck breast, France, garlic, lime juice, magret, mexico, muscovy, orange juice, Quebec, sear

101. Cassoulet de Canard p.273

The recipe
This is The Book’s definitive and official cassoulet recipe. I wrote about the Easy Cassoulet recipe a couple of months ago, which skipped steps and cut corners, but still resulted in a very delicious dinner. This adaptation of Julia’s from Mastering the Art of French Cooking takes two days, and goes out of it’s [...]

6 October 2007 | Grains and Beans, The Book | 8 Comments
Tags: autumn, bay leaf, beans, beef stock, bouquet garni, bread crumbs, cast iron, cloves, duck, duck confit, duck legs, dutch oven, France, garlic, garlic sausage, goose, goose fat, kielbasa, mutton, mutton bones, navy beans, northern beans, onions, parsley, pork rind, sausage, thyme, tomato, veal, veal bones, white wine, winter

84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

No recipe for this one.
This is a quick chicken stew, made with pomegranate, onions, walnuts, cinnamon, tomato, lemon juice, and molasses. That’s a lot of big bold individualistic flavours in one dish. Apparently this dish is traditionally made with duck instead of chicken. There may have been a very good reason for that. Duck has [...]

31 August 2007 | Poultry, The Book | 8 Comments
Tags: chicken, cinnamon, duck, Iran, lemon juice, molasses, onions, Persia, pomegranate, stew, tomato, walnuts

68. Easy Cassoulet p.272

No recipe for this one.
Easy indeed. I’ve made both of the cassoulet recipes in the book now. This is the easy version which can be prepared in 4 hours, plus soaking time for beans. The more authentic version takes 2 days. Both were delicious, and the differences between them were pretty subtle. It’s nice to [...]

31 July 2007 | Grains and Beans, The Book | 4 Comments
Tags: bay leaf, beans, bouquet garni, bread crumb, cassoulet, celery, crackling, duck, duck confit, France, garlic, garlic sausage, Keilbasa, parsley, sausage, thyme, tomato, winter