Brian Voll
Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon
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The fourth in a series of small, adventurous books, each dedicated to a thoughtfully composed dinner menu that acknowledges seasonality, strives to reduce food waste, and respects a cook's interest in good food.
Menu No 4 provides recipes for:
- Applejack cocktail
- Harcha (a Moroccan pan-fried flatbread)
- Roasted butternut squash with sage yogurt
- Green salad with apples and herbes de Provence
-
Chili-roasted duck breast with potatoes and preserved apples
- Ginger-poached pears with vanilla yogurt
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