This duck, sausage, and chestnut stew from the province of Verona, also called ragù d’anitra, is often made with goose and is made too in Brianza in Lombardy and around Lake Garda. Preparing this dish is a more or less all-day affair. Don’t let that put you off. Gather around the hearth and keep the […]
Luscious Duck Breast Inspiration from Gascony
September 12, 2017 by Leave a Comment
In this classic dish from Languedoc and Gascony in France the duck breast is sliced thinly and cooked rare. Most ducks sold in supermarkets are sold frozen and whole, so you’ll have to first defrost the whole duck, then you’ll have to cut the duck into pieces. The parts you don’t use can be reserved […]
Duck for All Seasons
September 23, 2013 by 2 Comments
I am hopelessly crazy about duck. If a duck appears on a restaurant menu I always order it. I don’t care how they cook it. I like duck old-fashioned à l’orange or as modern as all get out. I cook duck at home less frequently partly because duck is always sold frozen and whole and […]
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