Duck breast, red wine sauce

  As it would seem that the winter, the real one, with frost and even snow should reach our regions this weekend, I propose you a rustic recipe of season. And it's still duck, but this time I use duck breasts instead of a whole duck. Pay attention to the quality of the product, the duck breasts 'Labels Rouge' are quite satisfactory. I prepare them with braised chicory  and chunky potato fries cooked in the fat of duck breast. I love braised braised chicory, I use chicory grown in the ground, not the ones from hydroculture. I do…

Continue Reading, English version

  At the start of this new year we have decided to translate some of our blog posts in English. Our blog, which started as a complement of our site, online since 2012, is about explanation and illustrating mostly Belgian, French, and Italian recipes. We started at that time as food stylists for magazines and cookbooks, we evolved as recipes authors and photographers. We think the time is right to share our recipes and images to an English speaking public. As we are no native English writers, please forgive us some mistakes. Don't be afraid to ask us for…

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