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 not…

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Cured and dried duck breasts

Here is a recipe of cured and dried duck breasts, easy  to realize , but it requires a little patience before you can appreciate the result! Cured and dried duck breasts  are eaten as an appetizer , cut into thin slices and they will do wonders in your salads and even your soups. And as I like to confit the legs , I prefer to start the recipe with two ducks, and use the carcass to cook a broth. Cured and  dried duck breasts To make this dish, you need at least the 2 duck breasts of a fat duck. You will use the thighs…

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