Tag: Duck

5th May 2015

Canard à l’Orange (Duck with oranges)

This is one of those French classical recipes that have many variations and of which the roots are not clear. Chef René Lasserre made it famous in his Paris restaurant in 1945, but the dish can have been brought to France by the cooks of Catherine de Medicis , who brought several refinements to the French court of Henry II, not least the usage of […]

Main dish Poultry

13th September 2013

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 and sour duck dish and there is a Cantonese recipe for […]

Beans Potatoes Poultry

25th April 2013

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 meat is tender and the portion is sufficient for one person. […]

Fish Mushrooms

18th March 2013

Sole from the miller’s wife

This weekend we made another visit to Dieppe at the Normandy coast. It is not a very big town but it has a long history and interesting city centre, as well as a wide gravel beach, cliffs and a fortress. It was our intention to arrive before midday so that we could buy fish from the small stalls tended by the fishermen themselves, but alas […]

Cheese Main dish Poultry Vegetables

13th February 2013

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 use that fat to fry the duck. However, I wanted a […]

Main dish Poultry

10th January 2013

Duck confit

After the end-of-year festivities, the supermarkets offer discounts on certain products like duck. Due to the heavy use of duck liver for Christmas dinners, the remaining parts of the duck are left over. It was a tradition in the south west, where many ducks and geese are kept, to store the meat in a confit. As there was no refrigeration yet, the meat was cured […]