● Members
French
Provencal Beef Bourguignon with Fresh Thyme
Deeply satisfying Beef Bourguignon with Fresh Thyme, bright with acid and fresh herbs.
French
Free recipe
Country Duck Confit with Gruyere
Our Duck Confit leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Gruyere.
Ingredients
What you'll need
- 1 lb duck confit
- 3 cloves unsalted butter
- 1 tsp shallot
- 1/2 cup fresh thyme
- 1 tbsp dry white wine
- 2 tsp kosher salt
- 1 medium cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the duck confit generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the duck confit and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
More French
● Members
● Members
French
Classic Pot au Feu with Crusty Bread
A Classic Pot au Feu, deeply savory and worth the wait, and served with Crusty Bread.
Free
French
Provencal Creme Brulee over Buttered Noodles
Deeply satisfying Creme Brulee over Buttered Noodles, balanced between sweet, salt and heat.
Free
French
Buttery Coq au Vin with Crusty Bread
Our Coq au Vin leans on unsalted butter and patience: built on a slow, honest base, then finished with Crusty Bread.