Duck

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 …

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.…

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 …

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 …

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.…

Main Course · Martine Bertin-Peterson · Poultry · Provencal Recipes · Taste

A warming winter recipe – Duck Confit

February 9, 2017

I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred duck confit accompanied by potato …

Maison Mirabeau Wines · Provencal Recipes · Salad · Taste

Tasty Duck, Roasted Pear and Spinach Salad Recipe

January 25, 2017

salad with the rich, sweet flavours of roasted duck breast and juicy pear comes in handy and let’s not forget the extra dose of green, much needed vitamins from the young spinach leaves and some fried red cabbage. …

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Duck

Crispy Duck Confit a French Classic

Provencal Duck Stew with Winter Fruits

Duck Thighs Roasted in Olives and Tomatoes

Make Ahead Provencal Duck Stew

Seared Duck Breast with Clementine-Pomegranate Beurre Blanc

A warming winter recipe – Duck Confit

Tasty Duck, Roasted Pear and Spinach Salad Recipe

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