Search Results for: duck

David Scott Allen · Main Course · Poultry · Provencal Recipes · Taste

Seared Duck Breast with Ground Cherry Chutney

October 28, 2021

The other day, I got a text from my friend, Jill, that our local store had gooseberries, and did I want any? What a silly question! Of course, I wanted some gooseberries. Within seconds, I was dreaming of the gooseberry-almond cake from my days in Heidelberg, Germany. When Jill arrived with the loot, I opened

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François de Mélogue · Main Course · Poultry · Provencal Recipes · Taste

Crispy Duck Confit a French Classic

April 12, 2021

If you could pick your last meal, what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It is a dish that my

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David Scott Allen · Main Course · Poultry · Provencal Recipes · Taste

Spiced Duck Breasts – Magret de Canard aux Épices

April 1, 2020

My inspiration for Spiced Duck Breasts was a recipe in Food & Wine. The dish is an international fusion where a Mexican spice blend meets a French-style magret de canard. The blackberry-balsamic reduction adds a touch of sweetness offsetting the spice. The result was delicious despite not quite following my culinary instincts and a perfect

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François de Mélogue · Main Course · Poultry · Provencal Recipes · Taste

Provencal Duck Stew with Winter Fruits

March 6, 2020

This duck stew recipe is completely adaptable to any season of the year. Provencal Duck Stew with Winter Fruits is a make-ahead main course for a meal with friends.

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Carolyne Kauser-Abbott · Main Course · Poultry · Provencal Recipes · Taste

Duck Thighs Roasted in Olives and Tomatoes

January 15, 2020

At least once a year we head to the Jean Martin Boutique in Maussane-les-Alpilles for a cooking class. The Ateliers de Cusine are short workshop-style classes which last for two and a half (2 1/2) hours. The menus change roughly every two months, but the class format is always the same. The cooking starts at

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François de Mélogue · Main Course · Poultry · Provencal Recipes · Taste

Make Ahead Provencal Duck Stew

May 24, 2019

Try this recipe for Provencal Duck Stew before the weather gets too warm. This dish is a great main course for long summer lunches or dinner parties because it is best prepared ahead of time and reheated. Make this recipe in advance and it will allow you to enjoy the meal as much as your

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David Scott Allen · Main Course · Poultry · Provencal Recipes · Taste

Seared Duck Breast with Clementine-Pomegranate Beurre Blanc

February 20, 2018

Seared duck breast is quick and easy to cook. The meat is seared on high-temperature for about 5 minutes a side, then allowed to rest. However, the trick with duck is to create just the right sauce - fruity, savoury, wine or port. The inspiration for this recipe comes from Christmas flavours (citrus and pomegranate) and colours, and I served it for good friends during the holidays.

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