The idea of stewing or braising duck with garden peas as a summertime dish dates back at least to the eighteenth century. In 1769, Elizabeth Raffald gave a recipe for half-roasted duck stewed with âgood gravy, a little mint, and three or four...Read MoreÂ
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I will, as I always do, cook duck for Thanksgiving. The reason is the fat. A duck may look slimmer, but when cooked it rarely dries out, while a turkey thatâs leaner often does. To choose a leaner meat may be a good idea in general, but I...Read MoreÂ
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Traditionally made with beef, this Vietnamese Pho dish greatly benefits from the meatiness of duck, in combination with the classic Pho spices and garnishes. Although the recipe calls for the addition of foie gras, it is an optional indulgence. -...Read MoreÂ
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Starch from the cannellini beans helps to create a creamy, thick sauce with the chicken stock, and will make you think as if you're enjoying something indulgent. For a healthier version of this pasta, skip the sausage and add another vegetable...Read MoreÂ
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