This is boeuf bourguignon, made using the recipe in the Les Halles cookbook; give or take. This is my second attempt at this, and both times it’s ended up with the liquid closer to brown than red. One of these days, I’ll figure out where I’m going wrong.
Roast Duck with Pomegranate Molasses (and rice pilaf).
This was delicious the first time around, when we made it last night; and the leftovers were just as good tonight. Instead of making a rice pilaf, however, we used the rendered duck fat to roast potatoes, kumara and mushrooms that turned out fabulous.