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!
Artichauts 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.
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.
Over the years, I’ve enjoyed getting to know some good friends of my parents that visit annually from the states. They are such gracious guests! The first time I met Larry, he asked if he could go to the store with me. He wouldn't let me pay for my groceries. Extremely generous!
Mirabelles grow like a weed here on our property. They are small plums without as much moisture as normal plums, and have a firm skin which gives a nice amount of acidity. They are great for making mirabelle confiture!
In the south of France, tarts are a staple, either savory or sweet. For my guests, I serve a tomato tart with an aperitif in the garden or salon before dinner. They are also great with a salad for lunch. And, because they are served at room temperature, they make a perfect dish for outdoor gatherings. They always look impressive, and are very Provençal!
I love quail, and decided it was the perfect food for this special day. The one above I made in the spring with fresh morel mushrooms.
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!