Ducks – CYNTHIA D. BERTELSEN

*La Tour d’argent poinct ne leurre**, or, Pressed Duck, Blood and Guts and All

April 27, 2012

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 … More La Tour d’argent poinct ne leurre*, or, Pressed Duck, Blood and Guts and All

Un vrai canard: Duck and French Culinary Traditions

March 21, 2012

Do you associate ducks, along with snails and frogs, with traditional French cuisine? If so, you’re hardly alone. I do, too. And I often wonder, like many of us who write about food, just how some of these traditions begin. I think the answers might appall or thrill us. Last week, I read an old … More Un vrai canard: Duck and French Culinary Traditions