by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
Ox tail is a cut of meat that is often overlooked, but which is delicious when cooked slowly. There are two fairly good rules of thumb, as far as cooking goes: * The quality of the wine used in cooking should be as good as that which you would choose to drink –...
by Admin | Nov 14, 2011 | Main Courses, Traditional French
Ingredients 2 Duck breasts (magret) 3 Tablespoons honey 2 tablespoons Cognac or Armagnac 3 Tablespoons Balsamic vinegar Sea salt & Fresh ground black pepper Instructions Score the fat side of the duck breasts and take off any surplus fat. Season the breasts...
