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

Skewered chicken liver with Jerusalem artichoke mash

The hazards of going to the market in November. There are many root vegetables available, among which some lesser known ones like the Jerusalem artichoke. A strange name as it has nothing to do with Jerusalem and it is not an artichoke although the taste has some similarities. It is the root of a kindRead More