Duck risotto

The southwest of France is known for duck. duck liver, duck confit, duck breast and duck pate. On the market you can find almost every part of duck to whole ducks without the liver – the prized part – that people are currently buying to prepare their Christmas dinner. I had some duck carcass leftRead More

Roast chicken with lemon

Sometimes the simplest recipes give extraordinary good results. Like this variation on the classic roast chicken from the oven. Lemon gives it a bit of peps, it makes it tangy and fresh, it also helps preventing the chicken meat from getting dry during the cooking. This you can also prevent through low temperature cooking orRead More

Chicken with 40 cloves of garlic, revisited

The chicken with 40 cloves of garlic is one of those rustic traditional dishes that are a pleasure to make and eat. Forty is just an approximative figure, as in Alibaba and the forty thieves, but there is indeed a lot of garlic in it. You do not peel the garlic but let it cookRead More