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French
Provencal Bouillabaisse over Buttered Noodles
Our Bouillabaisse leans on unsalted butter and patience: deeply savory and worth the wait, then finished over Buttered Noodles.
French
Free recipe
Golden Duck Confit in Red Wine
Golden Duck Confit in Red Wine -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb duck confit
- 1 cup unsalted butter
- 3 cloves shallot
- 1 tsp fresh thyme
- 1/2 cup dry white wine
- 1 tbsp kosher salt
- 2 tsp cracked black pepper
- to taste flaky salt
Method
Step by step
- Pat the duck confit dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the duck confit, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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● Members
● Members
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Wine-Braised Tarte Tatin with Fresh Thyme
Our Tarte Tatin leans on unsalted butter and patience: kissed with char and smoke, then finished with Fresh Thyme.
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Herbed Cassoulet with Herbs de Provence
A Herbed Cassoulet, rich without ever feeling heavy, and served with Herbs de Provence.
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Golden Cassoulet with Crusty Bread
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Crusty Bread.