Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing) This is basically a scaled-down version of Oie Braisée […]
Caneton Poêlés aux Navets (Casserole-Roasted Duck with Turnips) This recipe has a very culinary long pedigree, stretching all the way […]
Rich duck confit and crispy, lightly salted duck skin are balanced by light crisp veggies and fragrant herbs in these […]