Braised Duck Legs with Orange and Star Anise

🍊 Braised Duck Legs with Orange and Star Anise

A Festive French-Inspired Comfort Dish

Braised duck legs with orange and star anise are the kind of dish that turns an ordinary meal into a celebration. Rich, aromatic, and deeply comforting, this recipe is perfect for holidays or special family gatherings. Slow cooking allows the duck to become meltingly tender while the citrus and spices bring brightness and elegance to the plate.

Ingredients

• 6 duck legs, skin on

• 1 tbsp olive oil

• 2 carrots, diced

• 2 celery stalks, diced

• 2 onions, chopped

• 6 garlic cloves, minced

• 3 sprigs fresh thyme

• 5 star anise pods

• ½ cup orange liqueur

• 1¼ cups chicken broth

• ½ cup veal stock

• Zest of 1 orange

• Salt and freshly ground black pepper

• Fleur de sel, for serving

Instructions

Preheat your oven to 180°C (350°F). Season the duck legs generously with salt on both sides. In a large skillet set over medium-high heat, brown the duck legs skin-side down until golden and crisp. Work in batches if necessary. Transfer the legs to a deep roasting pan and reserve some of the rendered fat.

Using the same skillet, sauté the carrots, celery, onions, and garlic in about two tablespoons of the duck fat. Add the thyme and star anise and cook until the vegetables soften and release their aroma. Deglaze the pan with the orange liqueur, allowing it to reduce almost completely. Pour in the chicken broth and veal stock, bring to a gentle boil, then season.

Pour the vegetable mixture and sauce around the duck legs. Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is very tender.

Remove the foil, increase the oven temperature to 200°C (400°F), and roast uncovered for 15 minutes to crisp the skin and reduce the sauce. Discard the thyme and star anise. Stir in the orange zest and adjust seasoning.

Serving Suggestions

Serve the duck hot, drizzled with sauce and sprinkled with fleur de sel. Mashed potatoes or buttery polenta make the perfect accompaniment.

🥬 Kale Salad with Roasted Turkey and Autumn Vegetables

A Nourishing Salad That Eats Like a Meal

This hearty kale salad combines roasted vegetables, smoky turkey, and a creamy herb dressing for a balanced dish that’s both satisfying and energizing. Ideal for lunch or a light dinner, it delivers bold flavors and comforting textures in every bite.

Ingredients

Roasted Vegetables & Turkey

• 2 red onions, sliced

• 2 sweet potatoes, cubed

• 2 tbsp olive oil

• 675 g smoked maple turkey breast

Green Goddess Dressing

• ¾ cup sour cream

• ¼ cup parsley

• 3 tbsp tarragon

• 3 tbsp chives

• 1 tbsp lemon juice

• Salt and pepper

Salad

• 4 cups kale leaves, chopped

• 1 can chickpeas, rinsed

• 2 tbsp golden raisins

• 1 firm avocado, diced

Instructions

Preheat the oven to 200°C (400°F). Toss the onions and sweet potatoes with half the olive oil, season well, and roast for 40 minutes, stirring halfway through.

Meanwhile, brown the turkey in a skillet with the remaining oil. Transfer to the oven and roast for 20 minutes, or until fully heated through. Let rest before slicing.

Blend all dressing ingredients until smooth and creamy. Adjust seasoning to taste.

Massage the kale with a pinch of salt until tender. Add chickpeas, raisins, and half of the dressing. Toss well. Fold in the roasted vegetables.

To Serve

Divide the salad onto plates, top with sliced turkey and avocado, and drizzle with remaining dressing. Serve immediately.

🐟 Halibut Parmentier Fillets in Parchment

Elegant Oven-Steamed Fish with Creamy Leeks

Cooking fish in parchment paper is a classic French technique that locks in moisture and flavor. This halibut Parmentier layers tender potatoes, silky leeks, and flaky fish into a refined yet comforting dish.

Ingredients

• 8 small potatoes

• 2 leeks, sliced

• 2 garlic cloves, minced

• ½ cup butter

• ½ cup dry white wine

• ¼ cup cream

• 4 green onions

• 675 g halibut fillets

• Salt and pepper

Instructions

Boil the potatoes until tender, then slice into rounds. Sauté leeks and garlic in butter, deglaze with wine, reduce, then stir in cream.

Arrange potatoes, leek mixture, and fish on parchment paper. Seal tightly and bake at 230°C (450°F) for 10 minutes.

Serving Tip

Serve immediately and open the packets at the table for a dramatic presentation.

🌽 Corn Pasta with Garlic Scapes and Burrata

A Bright and Creamy Summer Pasta

This corn pasta celebrates fresh ingredients and simple technique. Sweet corn, fragrant garlic scapes, lemon, and creamy burrata create a luxurious yet light dish.

Ingredients

• 1 lb short pasta

• 4 cups corn kernels

• 12 garlic scapes

• Chili flakes

• 3 tbsp butter

• ¾ cup Parmesan

• Zest and juice of 2 lemons

• Fresh basil

• Burrata cheese

Instructions

Cook pasta until very al dente, reserving cooking water. Sauté corn and garlic scapes in butter with chilli flakes. Add pasta, lemon, Parmesan, and cooking water to create a silky sauce.

Remove from heat and fold in basil. Transfer to a platter and top with torn burrata.

Final Touch

Serve with lemon wedges and extra basil for freshness.