Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Recipe below.
I ATE A LOT OF DUCK IN OMAHA. When we told friends about our plans to spend several days in Nebraska on our recent road trip, everyone told us to be prepared to eat a lot of beef. Nobody mentioned duck. The first night, I ate a duck leg in red wine that inspired this week’s recipe. Continue reading “French cuisine, by way of Nebraska: Red Wine-braised Duck Legs”
Whole duck legs are braised with orange, ginger, lemongrass, cilantro and garlic in this dish adapted from The Lemonade Cookbook. Recipe below.
WE OCCASIONALLY GET OFFERS TO REVIEW COOKBOOKS. Often, we say yes. But sometimes, the cookbooks can be a little too, well, niche for our tastes. Did you know there are multiple jello shot cookbooks?
So when we were asked to review The Lemonade Cookbook, you can imagine our first response. Turns out, though, that lemonade isn’t the key ingredient in the book’s recipes. It’s the name of a popular chain of modern cafeterias in Southern California with an emphasis on simple preparations, bold flavors and imaginative dishes with an inventive global taste. This sounded like a cookbook we needed to see. Continue reading “Fresh from The Lemonade Cookbook: Chinese-style Braised Duck Legs”
Braised/Roasted Duck Legs with Vegetables combines rustic, one-pan cooking with a few elegant ingredients for a simple, delicious fall dinner. Recipe below.
Two things led to this week’s recipe. First, fall is officially here. That makes me officially very happy; it’s my favorite season of the year for many reasons, none of them having to do with football or season premieres.
One place I enjoy fall the most is in the kitchen. Braising and roasting various meats (usually surrounded with various aromatics, vegetables and herbs) or making stews and soups are some of my favorite ways to cook. And they produce some of my favorite things to eat. Which brings me to the second thing. Continue reading “Two great cooking methods, one delicious dish: Braised/Roasted Duck Legs with Vegetables”