This roasting method is adapted from a recipe by our good friend, Hank Shaw. We added a simple orange sweet-and-sour sauce to complement the succulent, tender flesh and crispy skin.
Garbure is a hearty rustic soup beloved throughout Gascony that combines slow-cooked vegetables of all kinds and savory preserved meats like duck confit, ham, and salt-cured ventrèche. This is French country cooking at its best: deeply nourishing, satisfying – and easy to make.
Our easy vitello tonnato recipe with tender veal striploin is based on the classic Piedmontese dish but is quickly pan-roasted, instead of being poached. Served chilled, it can be prepared a day ahead, making it perfect for summer entertaining.
Our cassoulet recipe is hearty, authentic, and easy to make. The casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking.
Our luxurious Alsatian-style goose recipe is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for a holiday or special-occasion dinner.
This compound butter has classic summer flavors and pairs well with grilled beef, pork, and veal. Add a generous pat on top of your steaks and chops while they’re resting.