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Tag Archives: duck
Burgers de canard
Duck has always been a big deal in France, culinarily speaking, and what with the popularity of a certain American import it was inevitable that the French would put their own twist on it and create the duck burger. Some … Continue reading
Parmentier de canard
Here’s a cold-weather dish that is both sophisticated and supremely French. Duck parmentier — shredded duck confit topped by puréed potatoes — has turned up on Paris bistro menus recently and I was lucky enough to be served this version … Continue reading
Posted in 6. Poultry
Tagged confit de canard, duck, parmentier, recette, recipe, restaurant chartier
10 Comments
Assiette de canard et melon
When the French say melon, they are generally referring to one particular type of melon. It is small and round, about 4-6 inches (10-15 cm) in diameter, with dark green stripes over a pale exterior and an intoxicatingly sweet orange … Continue reading
Posted in 1. Starters
Tagged alexander lobrano, ann mah, canard, david lebovitz, dorie greenspan, duck, food lovers for hillary, melon, patricia wells, recette, recipe
8 Comments
Confit de canard
Confit de canard — preserved duck — hails from southwest France and is widely served throughout the country, although it is rarely seen elsewhere. The duck is preserved first in salt and then in fat, usually on the farm where … Continue reading
Rôti de canard au romarin
Duck is often viewed as a winter dish, but in France it is served all through the year — with figs or apples in the fall, preserved in its own fat (confit) in winter, with new turnips or cherries in … Continue reading
Suprêmes de pintade au miel et au thym
The guinea fowl is a pretty bird, known as pintade in French because of its polka-dot plumage, which looks like it could have been painted by a pointillist like Seurat (pintade deriving from the Portuguese pintado, meaning painted). The guinea … Continue reading
Posted in 6. Poultry
Tagged chicken, duck, guinea fowl, honey, miel, pintade, recipe, thym, thyme
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Magret de canard au cassis
This recipe marries two of my favorite flavors — the wild, woodsy taste of black currants and the rich, warm taste of duck. Throw in a little garlic and thyme and you have an intensely satisfying dish for autumn, winter, … Continue reading
Posted in 6. Poultry
Tagged black currant liqueur, canard, cassis, duck, magret, recipe
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