Confit de canard

Salt-cured duck legs cooked in duck fat and then preserved also in duck fat.

Recipe taken from Les Halles Cookbook by Anthony Bourdain

Provençal olive fougasse

Recipe taken from Dorie Greenspan's book-Around my french table .
It is a flatbread scented with olive oil and rosemary and studded with black olives.

Cassoulet

 - Casserole of beans with mixed meats topped with   
    breadcrumb crust.
    Beans being white haricot beans and meats consisted of
    confit duck legs, pork and sausages.

This recipe is adapted  from Rick Stein's French Odyssey recipe book.

Poulet rôti

Roast chicken
This chicken is roasted on a rotisserie and the roast was very even.
Adapted from  Anthony Bourdain's Poulet Roti (French Style Roast Chicken with Herb Butter) recipe.

Rotisserie in the oven

Boeuf en Daube

Beef braised in red wine

Daubes are traditionally cooked in earthenware pots called daubières hailed from Provence.
My daube was cooked in a cast-iron casserole pot.
Recipe is adapted from World Kitchen:French

Ratatouille

-It is a mediterranean vegetable stew
which includes bell peppers, eggplant, zucchini, tomatoes, onions, garlic and fresh herbs.

Gratin Dauphinois

-Baked creamy potatoes from Dauphiné

Tarte aux fraises

Strawberry tart

Consommé de poulet

Chicken consommé-clear chicken soup

Gâteau Opéra

-Opera Cake  

It is made up of layers of almond sponge cake (Joconde in French),
coffee buttercream, chocolate ganache and topped with chocolate glaze.

Bouillabaisse

-Bouillabaisse is a traditional Provençal fish stew 

Pommes de terre boulangère

-Boulangère potatoes

(Sliced potatoes slow cooked  with chicken stock in oven.)

Poulet aux quarante gousses d'ail

-Chicken with forty cloves of garlic.

 (slow cooked with white wine in oven for 1 1/2 hours.)

Confit de canard

-Duck legs cooked and preserved in duck fat.

The ingredients: Duck legs from the SouthWest of France, Duck fat, salt

Preparation :

1.Remove the duck legs from the tin .
2.Gently cook the duck legs in a frying pan with the duck fat for ten minutes on each side, or until golden  brown.
3.Serve with  mesclun.

Salade Niçoise

- a French salad consisting of  canned tuna, green beans, hard boiled eggs, tomatoes, anchovies,onions, black olives and potatoes.

Salad with soup and bread

Coq au vin

-Chicken stewed in red wine

Recipe taken from this wonderful book

Madeleines au citron

-Lemon Madeleines

Madeleines are small sponge cakes that shaped like shells.

Le Fraisier

Le Fraisier is a classic combination of creme mousseline sponge cake and fresh strawberries.

Oeufs en cocotte

-Baked eggs

Potage au potiron

-Cream of Pumpkin soup

Boeuf bourguinon

-Beef Burgundy
It is beef braised in red wine; traditionally red Burgundy.

Escargots à la bourguignonne

 -Snails with garlic and basil butter.

 

Soupe à l'oignon gratinée

French onion soup- grilled with toast and topped  with Gruyère cheese.

Magret de canard with red wine sauce.


This recipe came from Rick Stein's French Odyssey recipe book: Duck breast with red wine sauce. 

The term magret de canard is  used in France to mean breast meat of force-fed ducks raised to produce foie gras.