Duck Breast with Porcini Risotto Join my Small Group Food & Wine Tour to Northern Italy – Home of Risotto! The Po Delta in north-eastern Emilia-Romagna is the ideal place for growing rice, including the highly-prized carnaroli rice that most chefs prefer for risotto. Ducks also love the waterways of the Po Delta, and further […]
How To Cook Duck With Crispy Skin Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Cooks often ask me: ‘How do you get crispy skin on duck breasts’? Duck is delicious, versatile and very easy to cook, especially if you use my technique for cooking duck breast with crispy […]
Duck Fat Potatoes Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! Duck fat potatoes are a delicacy in France. So whenever I have some rendered duck fat left over from frying duck breasts for salads or duck à l’orange (see video below), I save it to make them. They’re […]
Duck à l’Orange Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love this easy version of the classic duck à l’orange. It’s inspired by Pierre Koffman’s recipe for wild duck in orange sauce in Memories of Gascony and is simpler than most because it doesn’t require stock, just […]
Warm Duck & Orange Salad Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I created this recipe one day when I wanted to make duck à l’orange, but it was so hot that it morphed into a warm salad instead. Duck breasts are surprisingly easy to cook, or pick […]
Duck & Peach Salad Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! I’m not generally a fan of meat and fruit together, but duck seems to be an exception and works well with cherries, oranges and, in this case, delicious summer peaches. Duck breasts are surprisingly easy […]
