Duck is simply my favorite food. In my Provence countryside kitchen, I decided on this rich and luscious menu for my Portland friends stay.
Every year I look forward to hosting this group of friends here in Mison. Like me, they are all foodies and love good wine. So no matter what, we always have a great time!
Why 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.
My Birthday landed on the hottest day of the year! I changed the venue at the last minute because it was 116 degrees in Portland!! Thank goodness for air-conditioning!
I’ve missed cooking for all of you during this pandemic. This was a fun way to cook together and see you all in your own kitchens!
Combining Thomas Keller’s roasted chicken brine with cooking on a rotisserie on the big green egg made the most sublime chicken !
Brining or not has been a big question for many, including me. Well, it really depends on what kind of time you have. To me, air drying is more important.
The Italians know how to make these beans with elegance!
Serve by themselves, or with a crispy skin white fish that is in season!
Three important elements to this dish…
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!