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duck recipe - what do you think?
May be you should try this one. Quite a bit of work but it's worth it. There's no fancy and very close to the original recipe.
http://thefrenchcuisine.com/duck-a-lorange/
Tasted and approved by my guests.
A French Daube
Hello Sarah,
Try this recipe, http://thefrenchcuisine.com/meat/daube-provencale/
There are hundreds of recipes concerning the Daube recipe which consists in a beef stew but only one for the Daube Provencale ( Provencale adj. means which comes from Provence ).
I lived for 20 years in Provence and believe me that is The Real Recipe. The gravy doesn't need to be thicken with chocolate or wheat flour. Originally this was the poor's man recipe ( as well as Bouillabaisse which is originated in Provence as well ). This was prepared with the most inexpensive part of beef and needed therefore several hours of cooking.
You can't fail this recipe if :
- Let marinate for at least 12 hours.
- Vinegar is compulsory.
- Don't add salt to the marinade.
- add the whole skin of half of an orange ( NOT GRATED ).
- Simmer for at least 4 hours.
Don't hesitate to contact me about French cuisine.
