Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring vegetables including broad beans which we love…here’s a bit of a favorite of oursIngredients2kg fresh broad beans, podded (to give Read more…
Margret de Canard with Raspberry Sauce.Ingredients:1 Margret de Canard Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g ButterMethod: The Raspberry Sauce: Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and Read more…
Brandied Roast Goose served with Green Beans and Garlic Roasted Potatoes This brandied roast goose recipe is very easy to prepare and makes a spectacular main course for guests. It’s an old-time Christmas favorite in many regions of Europe. This impressive roast goose recipe comes with its own Cognac fruit Read more…
Duck a’lOrange served here with wilted spinach, roasted chat potatoes and carrots Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit Read more…
I love this recipe….it uses one of this regions staples – confit de canard – and gives it a bit of a twist. It is so simple to cook and yet your family and friends will think they are eating in a restaurant. Confit de Canard with Puy Lentils Read more…