What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen. ~ Alice B. Toklas The famed, if slightly faded, Parisian restaurant, La Tour d’Argent, embodies the French idea of culinary hegemony. So do ducks. As you stand outside the window, peering into the sanctum sanctorum of the restaurant, traffic clattering behind you on the Quai de la Tournelle, you might not realize […]

Categories: Duck, France, French Cooking • Tags: Canard au Sang, Challandais ducks, Claude Terrail, Ducks, France, Frédéric Delair, French cuisine, Julian Street, Tour d'Argent