What a lovely savory dish that seems to be perfect every time. This method of cooking duck came after I made a slow roasted Duck with Green Olives in Provence. I wanted to perfect the recipe once I came back to Portland. But here in Portland, I made a wild mushroom sauce instead of a green olive sauce, and a demi-glace, which is simply divine!
Read MoreArtichauts Farcis - Stuffed Artichokes Provençal
An elegant first course for my dear friends here in Mison. Every summer when I’m in here in Provence I look forward to seeing and cooking for a few friends that live here in Mison. Once I met them years ago, we became fast friends. We all have a huge appreciation for good food and good wine.. and we all enjoy entertaining.
Read MoreWhy Not turkey in Provence
After all, this region is known for different kinds of fowl. This recipe came from the Aquitaine region in the Southwest of France, same as Bordeaux.
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This has been a much loved salad in our family Thanksgiving dinner. I think my mother loved the idea that all of these things could be made ahead of time. And this salad is better with time sitting in the refrigerator. She has changed it, added different things, and made it her own over the years. I have done the same thing.