The richness of a perfectly cooked duck breast paired with a medley of vegetables brings the joy of French cooking to your table in no time. As an alumnus of “L’Atelier des Chefs” Cooking School in Paris, I am sent recipes once a week. I…
It’s been almost ten years since we made this recipe and it’s still as good as it gets. One of the great challenges I face is to constantly look for new recipes, new combinations and new takes on the classics. When you think about it,…
The Food Police were out in force when we posted our Easy Duck Confit recipe last Friday. There were rumblings about our waistlines and heart health. So I thought share some nutrition numbers to counter the impression we are on a…
Home cooks and Chefs alike will welcome this terrific new Chicken Confit Photos Courtesy of D’Artagnan Foods D’Artagnan’s new Chicken Confit comes in packages of 2 and 12. Ariane Daguin, founder of D’Artagnan, was up to her ears in Duck Fat. This will come as…
Granted, “Canard et Champagne” (Duck and Champagne) are arguably two of France’s greatest gifts to cuisine but it took some nerve to open a restaurant which sells nothing else. But that is precisely what Jean-Francois Montfort and partners Jean Valfort and Pierre Dutaret did…
While we were making our Duck Confit, we got a call from Andrew’s sister, Lauren, asking us how we’d describe the difference between duck and chicken. We didn’t really have an adequate answer until we finished cooking this recipe and tasted this wonderful result. …
RIVERSIDE DEBUSSY EXPLORES ALL THINGS CULINARY
