Combining sweet, sour, salty, and bitter ingredients with a tangy vinaigrette, this salad almost explodes with flavor.
January 2005
- keywords
- shelley wiseman
- seasonal
- winter
- fruit
Clementines take the place of oranges in this variation on the French classic duck à l’orange. Borrowing the “twice cooked” approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.
January 2005
- keywords
- shelley wiseman
- seasonal
- winter
- fruit
This tart was inspired by the torta di cioccolata at Florence’s Trattoria Garga. (The recipe appeared in our September 1993 issue.) Tender candied clementine peel adds citrus flavor, making this trufflelike tart even dreamier and evoking the taste of chocolate-dipped candied orange peel.
January 2005
- keywords
- shelley wiseman
- seasonal
- winter
- fruit
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