DUCK LEGS WITH RIESLING
I LOVE DUCK — ROASTED, BRAISED, PAN GRILLED, CONFIT — THE DARK, SLIGHTLY GAMEY FLESH; THE SKIN, CRISP AND SALTY.
TURKEY GRAVY
I MAKE MY TURKEY GRAVY AHEAD OF TIME WITH NECKS AND HEARTS, ONIONS, CELERY, CARROTS AND HERBS. Click here to download recipe
CHICKEN WITH GARLIC AND ONIONS
I’M ADDING THIS RECIPE TO “BASICS” BECAUSE IT’S MY DEFAULT TECHNIQUE FOR COOKING A CUT-UP CHICKEN. ESSENTIALLY, YOU BROWN THE CHICKEN PIECES, REMOVE, SWEAT ONIONS AND GARLIC IN [Read More]
DUCK TWO WAYS
CHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
CHICKEN WITH PEPPERS AND ONIONS
CHICKEN CUBANO WITH SAFFRON RICE
CHICKEN WITH CHANTERELLES
CHANTERELLES GO WONDERFULLY WITH VEAL AND PORK AS WELL AS HALIBUT , PASTA OR RISOTTO. HERE, THEY ARE COOKED WITH SHALLOTS, WHITE WINE, CREME FRAICHE AND TARRAGON TO [Read More]
ROAST SQUAB WITH KUMQUATS
SQUAB (PIGEON), LIKE DUCK, IS ALL DARK MEAT, ALTHOUGH ITS FLAVOR IS MORE MEATY THAN GAMEY.
CHICKEN WITH BLACK TRUMPET MUSHROOMS
THE FRENCH CALL THEM TROMPETTES DE LA MORT (TRUMPETS OF DEATH) AND INDEED THEIR IS SOMETHING OMINOUS IN THEIR BLACK COLOR AND LEATHERY TEXTURE.