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 […]
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Luscious Duck Breast Inspiration from Gascony
Filed Under: Fowl, French Tagged With: cream, duck, French cuisine, Gascony, green peppercorns
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 […]
Filed Under: Restaurants Tagged With: Avery Hardin, braised squid, Brussels sprouts, Cal-Med cuisine, Crista Fooks, duck, Gascony, Languedoc, pork belly, roasted grapes, Santa Barbara, Scarlett Begonia
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