French Cuisine

Slow-cooked white bean stew with pork, sausages, and duck confit, from the southwest of France. Ingredients (Serves 6–8) 400 g dried white beans (such as Tarbais or Cannellini), soaked overnight 2 duck legs (or confit duck) 200 g pork shoulder, cubed 200 g pork sausage or Toulouse sausage, sliced 1 onion, chopped 2 carrots, diced 2 garlic cloves, minced 2 tbsp tomato paste 1 liter chicken or vegetable broth 2 bay leaves 2 sprigs fresh thyme Salt and freshly ground black peppe

Stewed Provençal vegetables including zucchini, eggplant, peppers, and tomatoes, served as a main or side. Ingredients (Serves 4–6) 1 medium eggplant, diced 2 zucchinis, diced 2 bell peppers (red and yellow), diced 1 onion, chopped 3 garlic cloves, minced 4 medium tomatoes, diced (or 400 g canned diced tomatoes) 3 tbsp olive oil 1 tsp fresh thyme leaves or 1/2 tsp dried thyme 1 bay leaf 2 tbsp fresh basil, chopped Salt and freshly ground black pepper Preparation Sauté onions

Crispy duck served with a sweet and tangy orange sauce, a French classic. Ingredients (Serves 4) For the Duck: 1 whole duck (about 2–2.5 kg) Salt and freshly ground black pepper 2 tbsp olive oil For the Orange Sauce: 200 ml fresh orange juice (about 3–4 oranges) Zest of 1 orange 100 g sugar 50 ml white wine vinegar 200 ml duck or chicken stock 50 g unsalted butter, cold, cubed 1 tbsp Grand Marnier or orange liqueur (optional) Salt and freshly ground black pepper Preparation P

Vegetable soup from Provence, flavored with a basil-garlic-olive oil pesto called pistou. Ingredients (Serves 4–6) For the Soup: 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 2 carrots, diced 2 zucchini, diced 2 potatoes, diced 200 g green beans, trimmed and cut 400 g canned diced tomatoes 1 cup white beans (cooked or canned, drained) 100 g small pasta (like ditalini or elbow macaroni) 1.5 liters vegetable broth Salt and freshly ground black pepper For the Pistou: