Poulet á l’ Estragon (Chicken Tarragon)

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Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun. Continue reading “Poulet á l’ Estragon (Chicken Tarragon)”

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The New Steak (+ a Recipe for Duck Teriyaki)

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A whole roast duck is as satisfying to eat as it is pretty on the table; while foie gras is a rich man’s food and confit is pure comfort, a delicious seared and crispy-skinned duck breast is one of the real luxuries of eating.

Duck is versatile, but quirky to cook. And when something is unusual, people tend to keep it at an arm’s distance in a that’s my crazy uncle sort of way. But I’m here to say that it is simple to prepare; no matter which cut you’re preparing, cooking duck comes down to two things: rendering off the fat, and getting the skin crispy. Continue reading “The New Steak (+ a Recipe for Duck Teriyaki)”