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

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

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.

Coq au vin

-Chicken stewed in red wine

Recipe taken from this wonderful book

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.