Fowl meat, in my opinion, is among the most flavorful meats in the world. Obviously, I love them. Now, duck is a nice fowl for a main dish. Not only is it flavorful, it is also rich in good stuff such as protein(of course), selenium, and iron. And according to some experts, it’s also less fatty than chicken, especially if you take out the skin. Moreover, you get cinnamon flavored duck. How yummy does that sound?! Very much, if you ask me. On top of that, you also have a savory cobbler! Don’t wait. Try out this Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe right away.

Serves: 4

3 oz sea salt
3 oz brown sugar
4 duck legs with thighs, cleaned
1 cup granulated sugar
To taste, cracked black pepper
1 cinnamon stick
1 cup kosher salt
2 Tbsp Cinnamon Honey
4 duck breasts, cleaned
4 oz vegetable oil or duck fat
2 carrots, medium dice
2 onions, large, medium dice
2 celery stalks, peeled and diced
3 Bosc pears, ripe, peeled and diced
4 oz tomato paste
2 cups merlot
10 juniper berries, lightly crushed
1 bouquet garni
4 cloves
1 oz orange zest
1 cinnamon stick, crushed
6 black peppercorns
1 cup veal stock
1–2 cups Demi de Edward Christopher or another demi-glace
2 lb sweet potatoes
Pinch salt
1 cup evaporated milk
2 eggs
2 Tbsp butter, unsalted, melted
To taste, kosher salt
To taste, freshly ground black pepper
1 cup crushed cornflakes
1/2 cup chopped pecans
2 Tbsp brown sugar
As needed, butter, unsalted
3 cups duck stock
1 bay leaf
1 cup dried cranberries
12 oz Brussels sprouts, cleaned and cut in half
2 slices bacon, diced small
As needed, Chicken Brodo

1. Combine the sea salt with the brown sugar. Place the duck legs in a shallow dish and coat with the salt mixture. Set the duck legs in the refrigerator for 24 hours.

2. Combine the granulated sugar, pepper, and the cinnamon stick in a coffee grinder and grind for 20 seconds. Place in a mixing bowl and add the kosher salt and cinnamon honey. Mix well.

3. Sprinkle half of the cinnamon mixture over the bottom of a bowl. Place the duck breasts skin side down in the pan. Sprinkle the remaining mixture over the breasts. Allow to sit for 2 hours, turning once after 1 hour. Remove the breasts from the cure, rinse gently, and pat dry. Reserve. 4. Gently wash the cured duck legs, pat dry, and reserve.

5. In a heavy cast-iron skillet, heat the vegetable oil over medium heat. Add the duck legs and cook on all sides until the skin is crisp. Remove and reserve the legs. Drain and reserve the fat.

6. In a heavy-bottomed braising pan, heat 4 Tbsp of the reserved duck fat over medium heat. Add the carrots, onions, celery, and pears and sauté until lightly brown. Add the tomato paste and cook, stirring constantly, 4–5 minutes. Add the merlot to deglaze the pan; simmer until the liquid is reduced by half.

7. Add the duck legs, juniper berries, bouquet garni, cloves, zest, crushed cinnamon stick, peppercorns, and veal stock. Add demi until it fills one-third of the pan. Cover tightly and place in a preheated 325°F oven. Cook until tender, 1–2 hours. Remove the duck legs from the liquid; cool. Strain the liquid and reserve.

8. Remove the meat from the cooled duck legs and reserve.

9. Peel the sweet potatoes, place in a saucepan, and cover with cold water by 2 in. Add a big pinch of salt and bring to a simmer over medium heat. Simmer until tender. Drain the potatoes and rice into a mixing bowl.

10. In a mixing bowl, whip the evaporated milk and the eggs to combine.

11. Add 2 Tbsp melted butter and the egg mixture to the sweet potato puree. Mix gently until combined well. Season to taste with kosher salt and pepper. Reserve.

12. In a medium mixing bowl, combine the corn flakes, pecans, and 2 Tbsp brown sugar. Mix well and reserve.

13. Divide 4 oz sweet potato mixture among 4 ovenproof ramekins. Add to each 2 oz duck leg meat and 1 oz braising liquid. Cover each with another 1 oz sweet potato mixture. Top completely with the corn flake mixture. Reserve the cobblers.

14. In a small saucepan, bring the duck stock, the bay leaf, and the dried cranberries to a simmer and cook for 10 minutes. Strain into a clean saucepan. Return to a simmer and reduce by half. Reserve.

15. Bring 1 gal heavily salted water to a rapid boil. Add the Brussels sprouts and cook until tender,3–5minutes. Plunge the sprouts into an ice bath to stop the cooking process. Pat dry and reserve.

16. Score the skin side of the duck breasts in a crisscross pattern. Place skin side down in a cast-iron skillet. Cook slowly over very low heat for about 1 hour or until the skin becomes thin and crisp.

17. While the duck is rendering, render the bacon in another cast-iron skillet. When the bacon is almost crisp, add the Brussels sprouts along with a little brodo. Season with salt and pepper to taste. Continue to cook the sprouts, adding brodo as needed, until they are tender and glazed.

18. Once the skin on the duck is crisp, turn over the breasts, and raise the heat slightly. Cook for 2 minutes or to the desired doneness. Allow to rest in a warm place.

19. At time of service, place the cobblers into a preheated 375°F oven for 10 minutes or until heated through.

20. Return the cranberry jus to a simmer and whisk in 2 Tbsp cold butter. Adjust seasoning if necessary.

21. Slice the duck breasts into 5 pieces each and place on heated dinner plates. Place 1 cobbler onto each plate. Divide the Brussels sprouts evenly among the plates. Dress the duck breasts with the cranberry jus and serve immediately.

This Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe looks a bit tedious to prepare. And the list of ingredients is pretty long, too. But you shouldn’t worry too much. The instructions are quite clear cut and they’re quite easy to follow. Just one tip though. Do not overcook the meat or the veggies, especially the veggies. Vegetables, when overcooked, are not really nice on the palate. And they lose a lot of their nutrients, too. Well, that’s that. Bon appétit!

The French love to use fruit flavored vinaigrette dressings with all sorts of lovely vegetables and salads. I have included just a few of them because they are my favorite varieties.

1 Vinaigrette á la Moutarde Ancienne, á l’Ail et au Miel

This is truly a wonderful vinaigrette sauce that includes Moutarde Ancienne, garlic and honey. It is superb served with green salads and mixed bean salads too. If you have prepared a salad with foie gras poêlé or slices of magret de canard it is truly delicious.

2 Vinaigrette de Framboises

This is a delightfully raspberry flavoured vinaigrette dressing that goes really well with a salad of courgettes and goats cheese. The sweetness of the raspberry and the tang of the cheese work really well.

3 Vinaigrette au Vinaigre Balsamique et á la Marjolaine

The balsamic vinegar and the delicate flavor of the marjoram in this vinaigrette dressing goes incredibly well with a tomato salad, especially cherry tomatoes.

4 Vinaigrette á la Sauge et Fenouil

This is a superb vinaigrette dressing that goes so well with salads that are served with fish dishes. The flavor of the sage mixed with a hint of aniseed from the fennel makes it sweet enough to be an aperitif!

5 Vinaigrette au Fromage Bleu

If you love blue cheese, then this is the vinaigrette dressing for you. It is wonderful on fresh, crisp green salads which have a few pieces of sliced fresh pears in it. The cheese adds a special tang which makes the salad really special, delicious served with steak.

6. Vinaigrette aux Anchois et aux Câpres

If you love anchovies, this vinaigrette dressing has the added superb flavor of capers  as well. It is just too good to be true on pasta when served as a cold dish.

 There are just so many variations to making delicious vinaigrette dressings that you could try to make up one of your own. I always love the sweet and sour combination of these dressings because I think the marriage of the two tastes work so well together. If you have created a really special vinaigrette recipe which is unique to you, then tell us about it so we can try it too.

Shrimp may be among the most common food allergens in the world but they are certainly delicious. In fact, one of my favorite seafood dishes is Garlic Shrimp. Aside from the fact that they are delicious, they are also packed with iodine, protein, and calcium. And when you pair it with braised pork, and you get protein rich dish that is both delectable and flavorful. That is what you get when you make Grilled Spiced Shrimp with Pulled Braised Pork Spring Roll, Asian Vegetables, Chili Oil, and Mint Foamy Sauce.  Now if you find yourself feeling overwhelmed because of the seemingly long cooking instructions, don’t be. Patience will always yield great rewards, especially when you’re preparing some yummy food as the one below.

Serves: 4

20 jumbo shrimp, clean and deveined
2 Tbsp Spice de Cosette
1/2 cup grapeseed oil
2 lb pork shoulder
4 garlic cloves
1/2 cup sliced onion
As needed, Chicken Brodo
1/2 cup dry sherry
1/3 cup dark soy sauce
2 crystals Chinese yellow rock sugar
3 star anise
3 cloves
1 cinnamon stick
6 dried chiles, small
3 pieces dried tangerine peel
2 thick slices fresh ginger
1 scallion, whole, trimmed
As needed, kosher salt
To taste, cracked black pepper
1/2 head savoy cabbage, shaved thin
1 carrot, grated
1 onion, diced small
2 garlic cloves, minced
1 cup olive oil
Eight 8-in. rice paper wrappers
1 cup mint, tightly packed
2 cups heavy cream
3 oz olive oil
2 cups vegetable oil

1. Place the shrimp in a medium mixing bowl and add the Spice de Cosette. Toss gently and allow to marinate until service.

2. Heat a heavy-bottomed braising pan over high heat for 5 minutes. Add the grapeseed oil and allow to heat for an additional 3 minutes. Place the pork in the hot oil and sear on all sides until evenly browned.

3. Add the garlic cloves and sliced onions and brown slightly. Add to the pot enough brodo to cover the pork. Add the sherry wine and bring to a boil. Lower the heat to a slow simmer and partially cover. Cook for 50 minutes.

4. Add the soy sauce, Chinese rock sugar, star anise, cloves, cinnamon stick, 2 of the dried chiles, tangerine peel, ginger, and scallion to the pork and continue to simmer for another 21/2 –3 hours, or until the pork isvery tender.

5. Remove the pork from the liquid and allow to cool slightly. Strain the liquid and reduce to a syrup over medium heat.

6. While the liquid is reducing, shred the pork using two forks. Add the syrup to the shredded pork and toss gently. Season the pork mixture with kosher salt and pepper to taste. Add the cabbage, carrots, onion, and garlic to the pork. Adjust the seasoning with salt and pepper if needed and reserve.

7. Grind the remaining chiles to a fine dust in a coffee grinder and place the ground peppers in a small saucepan. Add 1 cup olive oil and set over a low flame. Heat the oil slowly for 5 minutes. Remove from the heat and cover. Allow the oil to sit at room temperature for 24 hours. Strain through a coffee filter and reserve for service in a squeeze bottle.

8. Gently submerge 1 rice paper wrapper in warm water in a shallow pan or dish, then rest the wrapper over the edge of a colander for 1 minute to soften.

9. Spoon 2–3 Tbsp of the pork and vegetable mixture onto the softened wrapper. Roll one side of the wrapper over the filling, tuck in the top and bottom ends, and continue rolling. Place seam side down on a plate and cover with a damp towel. Continue filling and rolling wraps until all wraps are filled.Reserve covered for service.

10. Bring 1 gal water and 1 cup kosher salt to a boil over high heat. Place the mint leaves in the boiling water for 10 seconds. Remove immediately to an ice bath to stop the cooking process. Squeeze the mint dry and chop roughly.

11. Combine the cream and the blanched mint in a small saucepan. Heat gently over medium heat and allow to simmer for 5 minutes. Place the mixture in a high-speed blender and puree on high for 2 minutes.Strain through a fine sieve. Place the liquid in a foam gun with 2 charges of CO2. Reserve for service.

12. Heat a large sauté pan over medium heat for 5 minutes. Add the olive oil and allow to heat for 2 minutes. Add the marinated shrimp and cook until cooked through. Reserve in a warm place.

13. At time of service, heat the vegetable oil in a large saucepan over medium heat until it reaches 350°F. Fry the spring rolls in the hot vegetable oil a few at a time until golden brown and heated through.

14. Place 2 spring rolls in the center of each of4 heated dinner plates. Divide the shrimp evenly among the four plates. Top the shrimp with the mint foam and drizzle with the chile oil. Serve immediately.

Spring rolls could be a bit exhausting to make, especially if you’re preparing them for a several people; like for a dinner party maybe? However, they are certainly the perfect food to serve during cocktail parties since they can just be easily picked by hand, your guests wouldn’t need to use utensils to eat them, and they make great appetizers. They could also be quite versatile since you can put almost any food combinations inside them, as long as they fit inside and you could still close the wraps.  Now, closing the wraps might be a bit tricky. Just be patient. You’ll get the hang of it sooner or later.  And when you’re done making these yummy Grilled Spiced Shrimp with Pulled Braised Pork Spring Roll, Asian Vegetables, Chili Oil, and Mint Foamy Sauce; open up a bottle of red wine, admire your handiwork, and start eating those delicious rolls. Bon appétit!

Salmon is among the most versatile and delicious fish in the world. It can be grilled, sauteed, or baked. It can even be eaten raw.  Ask the sashimi-loving Japanese people and they would heartily agree. However, just like most fish, salmon still has that fishy smell that some people might find downright disgusting. And so making the right sauce would do wonders for a salmon dish, especially if you’re not sure all your guests don’t mind having fish for dinner. Now, the choucroute and mustard cream may sound exotic but it is just sauerkraut and mustard–choucroute is the French word for sauerkraut. So all in all, Pan-Roasted Alaskan Salmon with Choucroute and Mustard Cream is not such a difficult dish to find ingredients for and prepare.

Serves: 4

SALMON

Four 6-oz portions center-cut salmon
To taste, kosher salt
To taste, freshly ground black Tellicherry pepper
3/4 cup honey
1/2 cup extra-virgin olive oil
Juice of 2 limes
Juice of 1 lemon
2 Tbsp minced tarragon

CHOUCROUTE

5 pieces smoked bacon, matchbook cut
1 Tbsp peanut oil
1 onion, small, medium dice
2 cloves garlic, sliced thin
2 cups very thinly sliced savoy cabbage
1/2 cup apple cider vinegar
1 tsp caraway seeds
1/2 cup white wine
1 cup blanched sliced new potatoes or fingerlings
2 carrots, blanched, bias cut
1 cup Giancarlo’s Brodo
1 Tbsp chopped parsley
To taste, kosher salt
To taste, freshly ground black pepper
2 Tbsp butter, unsalted

MUSTARD CREAM

1 shallot, minced
1/2 cup dry white wine
1 tsp mustard seed
4 oz butter, unsalted, cold and diced
1/2 cup heavy cream, warm
2 tsp lemon-infused honey
2 Tbsp Dijon mustard
To taste, sea salt

SALMON

1. Season each salmon filet with salt and pepper.

2. Mix the honey, olive oil, lime juice, lemon juice, and tarragon. Coat the filets with the marinade. Let sit for 20–30 minutes.

3. Pan-sear the filets until golden brown, 2–3 minutes per side. Finish in a 400°F oven
until just cooked in the center.

CHOUCROUTE

1. Render the bacon in the oil until crisp. Add the onion and garlic; cook until soft.

2. Add the cabbage and vinegar; cook for 7 minutes.

3. Add the caraway seeds. Deglaze the pan with the wine.

4. Add the potatoes, carrots, and brodo. Simmer until the vegetables and potatoes are tender.

5. Season with parsley, salt, and pepper. Add the butter and adjust seasonings. Hold to serve hot.

MUSTARD CREAM

1. Place the shallot, wine, and mustard seeds in a saucepan. Bring to a boil and simmer until the wine is almost evaporated.

2. Whisk in the butter, a little at a time. Add the cream, honey, and Dijon mustard. Simmer for 2–3 minutes, strain twice, and season with salt.

As with most dishes, you have to follow the recipe instructions in preparing this Pan-Roasted Alaskan Salmon with Choucroute and Mustard Cream dish, especially if you haven’t prepared the dish before. On that note, sometimes it helps if you perform trial cooking before the actual dinner. It would help you hone your cooking skills. It would also help you adjust the taste, especially if you find the finished dish a bit lacking in something.  Most importantly, it would help you prepare and perfect the dish. This way, you’d really impress those guests with your skills in the kitchen. However, salmon is not exactly cheap. So if you have a limited budget, plan everything carefully before you go crazy with the trial cooking. Other than that, good luck in the kitchen and… bon appétit!

A proper sauce is an indispensable addition served with French appetizers, salads, and main courses. Various types of French mayonnaises and marinades feature raw or gently heated ingredients and add valuable enzymes and a heavenly taste to vegetables, meats, and fish dishes.

Creamy Dill Sauce:

This refreshing sauce goes wonderfully with cold roast beef, poached salmon, cold cooked ham, or salmon mousse. Beat 1 egg and combine with 1 tbsp grated onion, 4 tbsp lemon juice, 4 tbsp finely chopped dill, 1 tsp sea salt, 1/4 tsp pepper, and 1 cup crème fraîche or piima cream. Check for seasonings and add more salt, pepper, or lemon juice, if desired. Serve immediately.

Beurre Blanc (Butter Sauce):

This is a classic French sauce served with fish dishes. Place in a small pan 6 tbsp minced shallots, 6 tbsp dry white wine, and 2 tbsp fresh lemon juice. Bring to boil and reduce to about 2 tbsp. Piece after piece, add 1/2 cup butter cut into small cubes, whisking thoroughly after each addition. Sauce should thicken and become frothy. As soon as all butter has been melted, remove the sauce from the heat and season to taste with salt and pepper. Serve right away with cold or hot fish.

Béarnaise Sauce:

This wonderful sauce is a great complement to grilled meats or fish. The taste is fantastic, but making it requires some mastering. In a small saucepan, combine 2 tbsp finely chopped shallots or green onions, 1 tbsp finely chopped fresh or dried tarragon, and 2 tbsp each of white wine vinegar and white wine or vermouth. Bring to boil and reduce to about 1 tbsp. Piece after piece, add 1/2 cup butter cut into small cubes, whisking constantly until all butter has been melted. Slowly, drop by drop, add 5 beaten eggs yolks, whisking the sauce constantly until it has thickened. Remove from the heat and add a bit of fresh lemon juice and a pinch of salt and pepper. Serve warm.