Big Duck Project, I combed through the Serious Eats recipe archives to see what recipes had already been covered by the culinary team and noticed that while Daniel had developed an awesome recipe for sous vide duck confit, we didn't have a low-tech, classic duck confit recipe of our own....
A few notes about this dish… after confiting the duck legs in this recipe, you’re now ready to makeA Simpler Cassoulet, substituting the duck confit you made here for store-bought confit. You can follow the baking instructions in A Simpler Cassoulet, but if you’re planning to serve th...
WineDinnerChicken BreastsWeeknight Meals Company Chicken Updated onMarch 10, 2025Leave a Commenton Company Chicken FacebookPinterestTwitterEmailBluesky Elevate your dining experience with this company chicken recipe, combining tender chicken, creamy sauce, and a crispy prosciutto topping. ...
Updated onMarch 2, 2025Leave a Commenton Pistachio Pudding Cake FacebookPinterestTwitterEmailBluesky Make your dessert special with a pistachio pudding cake that combines cake mix and pudding for a moist, delicious treat. It’s moist, nutty, and topped with a silky vanilla glaze. ...
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duck to venison, and soon, within a few centuries, pâtés en croûte were found across France; cooks and street vendors tinkering with the recipe and using the best as well as the cheapest cuts of meat, depending on budgets, availability and creativity. It wasn’t ...
Considered a national dish of France, pot-au-feu has no definitive recipe, and many regions of France have their own versions. It’s generally made with meat, root vegetables, herbs, spices and bone marrow, which are prepared together but served in separate courses: the marrow starter, follo...