Seared Duck Breast
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Seared Duck Breast with Clementine-Pomegranate Beurre Blanc

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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Roasted Chicken Fennel Clementines
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Roasted Chicken Ottolenghi Style with Fennel and Clementines

When I was growing up, I didn’t know that our style of serving meals growing up had a name. I know it as family style now but then, it was just how Mom and Dad did it. It wasn’t necessarily a daily thing, but I know it was served that …

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Pumpkin Jerusalem Artichoke Soup
Maison Mirabeau WinesProvencal RecipesSoupTaste

Pumpkin and Jerusalem Artichoke Soup with a Dash of Clementine

This is the perfect flavour-packed soup to brighten up your mood on a rainy or cold winters day. The fruity and brightly coloured pumpkin combines really well with the earthy taste of the Jerusalem Artichoke, while the hint of clementine juice cuts through it all with it’s pretty acidity.

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Clementine Madeleines by @Cocoaandlevender
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste

Sweet Citrus Clementine Flavoured Madeleines

A génoise type cake batter flavoured with fresh clementine juice and zest make these light and fluffy sponge cakes even more irresistible.

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