Recipe Blog 1


17 Jun: Duck Confit

A simple mallard duck confit recipe. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what “confit” means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the fat that the duck is submerged and cooked in.


17 Jun: Duck Foie Gras

Foie gras is a duck liver fattened through a labour-intensive force-feeding process known as gavage. The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that waterfowl developed large, fatty livers after eating large amounts in preparation for migration.

Liver Parfait

17 Jun: Simple Duck Liver Parfait

Duck liver mousse or parfait is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at the grandest party, this simple pâté can excel in any situation.


17 Jun: French Country Bread

French Country Bread has a perfectly crisp yet chewy crust, and a wonderfully soft, moist, and airy interior. With minimal kneading, this bread is an ideal loaf for even a beginner baker!