Duck fat potatoes are quite a delicacy in France – so when I had some rendered duck fat left over from frying duck breasts for duck a l’orange, I thought I’d make some. The verdict: easy and utterly delicious! The trick is to fry them for about 10 minutes without disturbing them so they crisp […]
Duck a l’Orange 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 fresh orange juice. When they’re in season, I love to use Peter Dryden’s Poorman’s […]
I started out wanting to make duck a l’orange, but it was too hot to have the oven on for long, so my recipe morphed into this warm salad, which is just as delicious! Duck breasts are surprisingly easy to cook, or pick some up from a Chinese barbecue shop. Duck fat-roasted potatoes are optional, […]
I’m not generally a fan of meat and fruit together, but duck seems to be an exception … it works well with cherries, oranges and, in this case, delicious summer peaches. Duck breasts are surprisingly easy to cook, though as a short-cut you could buy a whole duck from a Chinese barbecue shop and shred […]
