Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
"Floral lavender and sweet honey make a perfumey glaze for whole roasted Mucovy duck. "
"Whole roasted duck, with its crisp, golden skin, is addictive. Even more so when served with a prune, apple and sage stuffing. "
"This traditional Puglian braised duck is perfumed with fennel seeds and a sweet wine, Aleatico di Puglia. Herby, red vermouth also works."
"Jim Leiken, of Daniel Boulud's DBGB Kitchen, cures then poaches whole, Muscovy duck and ser ves the tender meat in a warm broth and a fragrant herb oil."
