Duck Confit
One duck confit aficionado shares his time-tested recipe and some tips for making it. 
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duck
The original method for making the dish is to cure duck legs in spices and salt, submerge them in duck fat, and cook them very slowly until they emerge crispy and crunchy from the oven. But just imagine the amount of duck fat needed! That’s why this recipe is such a godsend for duck confit-lovers. It does require a 24-hour wait before cooking, but the results are worth every minute.
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La Garbure de Nadine
This recipe for garbure is courtesy of David McAninch, from his book Duck Season. Garbure is a ham and vegetable soup that is traditional in the region of Gascony in southwestern France.“There are meatier garbures to be found—the extravagant stew in Paula Wolfert’s The Cooking of South-West France, for one—but this simple version from Nadine Cauzette is closer to the everyday garbures served in most Gascon homes. Dried great northern beans are a fine substitute for haricots tarbais, the kind of beans used for garbure in Gascony. This soup tastes even better if made a day ahead and allowed to rest in the fridge overnight.” — David McAninch
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4.5
For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables.  For more recipes, visit Justmarriedandcooking.com
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cassoulet
Cassoulet is a slow-cooking casserole that originates from the South of France. This recipe is certainly for the more advance cook, but well worth it if you are cooking for a crowd that would appreciate a more refined dish.Chef Alexander Burger from Bar Boulud’s Cassoulet was one of the winning dishes at D’Artagnan’s Fourth Annual Cassoulet War.25 Slow-Cooker Soups
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