Luscious Duck Breast Inspiration from Gascony

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 […]

Scarlett Begonia in Santa Barbara is Stellar

As a cookbook author, I’m often asked “what’s your favorite restaurant?”  I usually answer (take your pick): I’m a cookbook author; I’m too poor to afford going out to eat, or I write cookbooks, not restaurant reviews or I don’t eat out very often because I test recipes at home all the time.  Another important […]

Duck for All Seasons

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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