Duck with oranges

Canard à l’orange is one of those classic French recipes that have been around for ages and have changed over time. This particular recipe seems to have appeared first in French cookery books in the 19th century and they may have been influenced by Asian cuisine. After all, it is a sort of sweet andRead More

Duckling legs with prunes, beans and tomatoes

Duck is widely used in France, especially in the south-west where they also stuff ducks for the liver. Duck meat is often tough and needs long cooking. On the market in Dieppe, I found a farmer who sold ‘canetton’, ducklings. Not the small birds with a soft down, but larger, almost half-size, birds. This meatRead More

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