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 […]
Old French Recipe for Veal Rump Stew, A Cold Weather Delight
November 29, 2016 by Leave a Comment
This nineteenth-century recipe is from Anjou, the capital of which, Angers, sits in the middle of fertile land and excellent vineyards in the Loire valley. The traditional home cooking of Anjou was simple and not ostentatious. This recipe is adapted from the book Recettes des provinces de France that was produced in honor of Curnonsky, […]
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