For a simple, refined meal, here’s a duck confit salad—the perfect alternative to chicken—that also includes cherry tomatoes and shallot,…
Ricardo’s recipe: Rosé Wine-Braised Duck in the Slow Cooker
Featured in the book Ma cuisine week-end Book (French Version)
Barley Risotto with Porcini Mushrooms and Foie Gras Verrines
Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes
