Duck fillet with orange and chicory

I had a leftover magret de canard in the fridge from our most recent trip to the south west, it is a fillet of duck with the skin attached. Usually you put in on a grill or in a pan and the fat of the skin will drip down. In a skillet you can useRead More

Roast chicken with lots of garlic

There is a traditional regional dish called “poulet aux quarante gousses d’ail” – chicken with forty cloves of garlic – which often gets prepared with a sprinkling of dried herbs such as thyme, laurel leaves and a stick of celery. Sometimes the blood of the chicken and/or red wine are added. I prefer it pure withRead More