Parmentier de Canard Confit

Parmentier de Canard Confit

This is a quick and simple recipe, typical of the south west of France. The recipe can be adapted as you like – if you cannot get ‘confit de canard’, then you can use roast duck (although confit de canard is more traditional and gives a better taste....

Traditional Cassoulet

Description: Legend states that cassoulet was ‘invented’ during the 100 years war when the town of Castelnaudary underwent a siege by the English troops, all the town which was threatened with starvation put all they had into a big pot along with broad...

Revel Market – Midi Pyrenees

Revel, is a small town in the Haute Garonne department of the region Midi Pyrenees, nestling at the foot of the Montagne Noire where the departments of The Tarn and The Aude meet on The Lauragais plain about 50 kilometers from Toulouse. Revel was created as a bastide...

Foie Gras en Cocotte

INGREDIENTS: 500g Fresh Foie Gras (nerve removed) 100g of duck or goose fat 10g sea salt Fresh black pepper METHOD Put the foie gras into a pan, and fry gently with no added fat for 2 or 3 minutes on each side , season with the salt and pepper – continue cooking...
Copy Protected by Chetan's WP-Copyprotect.