The table was set, the black olive tapenade was made, and the next step was to prepare the Artichokes a la Provencale. Apparently people from Provence drink a lot of dry vermouth. I'd actually never made fresh artichokes before, and I wasn't quite prepared for how prickly they … [Read more...] about Duck Confit, Part 2: Artichokes a la Provencale
Archives for March 29, 2010
Duck Confit, Part 1: Black Olive Tapenade
Here we go... The hors d'oeuvre for the great duck confit dinner was to be a black olive tapenade. Josée di Stasio's cookbook "A la di Stasio" offered only a handful of hors d'oeuvres options, and my first choice, Chicken Liver Mousse with Figs would have been too heavy since … [Read more...] about Duck Confit, Part 1: Black Olive Tapenade