Culinary Blog

INGREDIENTS (serves 4-6):
  • 1 large duck;
  • 8 plump dried figs;
  • 5 Anchovy fillets;
  • 5 tbsp. olive oil;
  • 2 leeks trimmed and chopped;
  • 5 juniper berries, washed;
  • 1 tbsp. fresh thyme leaves;
  • fine sea salt, freshly ground black pepper;
  • 1 egg;


  1. Chop the figs and anchovies;
  2. Heat 3 tbsp. of the olive oil in a large sauté pan. Add the figs and sauté briefly, stirring occasionally, over medium heat until softened. Remove from the pan with a slotted spoon and place in a bowl. Let cool;
  3. Heat the rest of the oil in the pan. Add the leeks and cook, stirring, for 1 minute. Moisten with 2 tbsp. water and continue cooking for 5 minutes or until softened. Add the anchovies, juniper berries and thyme. Cook for 10-15 minutes, stirring frequently. Let cool for 10 minutes;
  4. Add anchovy mixture to the figs in the bowl and stir in the egg.
  5. Using tablespoon, put the fig stuffing into the cavity of the duck, making sure you do not pack it in too tightly. Secure the opening with crumbled piece of parchment paper.
  6. Season the duck, rubbing the salt and pepper into the skin;
  7. Cover and refrigerate for at least 30 minutes;
  8. Preheat the oven to 425℃F/220℃C;
  9. Place the duck in a roasting pan and pour in 1,25 cups of water. Cover loosely wit foil. Roast for 1 hour;
  10. Take the duck out of the oven and remove the foil. Return to the oven, reduce the oven temperature to 350℃F/180℃C and roast for another hour;
  11. To test, push a skewer through the thickets part of the leg and check that the juices run clear. If not continue roasting for another 10 minutes;
  12. Remove the duck from the oven. Close loosely with foil and let sit in a warm place to rest for 5-10 minutes. Remove the parchment paper before serving.
Original recipe from Cooking school PROVENCE


INGREDIENTS (serves 4):
  • 3 large ripe tomatoes;
  • 8 slices Italian bread;
  • 2 garlic cloves, peeled;
  • 1 tbsp olive oil;
  • 2 tbsp finely chopped baby basil leaves;
  • sea salt and freshly ground black pepper;


  1. Cut a cross in the base of each tomato and plunge into boiling water for about 1 minute;
  2. Immediately remove and immerse in iced water until the skin starts to wrinkle;
  3. Drain and when cool, peel;
  4. Cut the tomatoes in half and remove the seeds with a spoon;
  5. Then dice them and let them drain to remove excess liquid;
  6. Toast the bread and rub garlic over it;
  7. Mix the tomato with the basil, olive oil, salt and pepper and spoon onto the toasts, and serve;
Original recipe from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera


INGREDIENTS (serves 4):
  • 3 red bell peppers, seeded and thinly sliced;
  • 1/2 cup black olives, pitted;
  • 3 tbsp extra-virgin olive oil;
  • 1/4 cup balsamic vinegar;
  • salt, pepper;
  • prepared crostini or bruschette or crostini;
  1. Il a large skillet on lowest heat, cook the peppers and olives, uncovered, with the olive oil and balsamic vinegar until the peppers are soft (about 40 minutes);
  2. Stir occasionally; the peppers should almost 'melt';
  3. Season with salt and peppers;
  4. Spoon peppers onto bread and serve warm.


INGREDIENTS (serves 4):
  • 1 fresh baguette;
  • 8 ripe figs, stemmed;
  • 8oz(225g) fresh creamy ewe's or goat's milk cheese;
  • 6-8 tbsp of honey.
  1. Preheat the broiler. Cut the baguette into long, diagonal slices. Arrange them in one layer on a backing sheet and lightly toast both sides under the broiler;
  2. Slice the figs lengthwise. Arrange on top of the toasted baguette slices. Spoon the cheese over the top, pressing it down a little;
  3. Broil, watching carefully for 3-4 minutes or until bubbly-hot and slightly golden at the edges;
  4. Drizzle with honey and serve immediately!
Original recipe from Cooking School Provence


INGREDIENTS (serves 8):
  • 45ml (1.5 fl oz) olive oil;
  • 300g (10 oz) chicken livers, trimmed of sinew and chopped;
  • few sage leaves;
  • sea salt;
  • 1 tbsp. finely chopped flat leaf parsley;
  • 45 ml(1.5 fl oz) dry white wine;
  • 5 anchovy fillet;
  • 1 tbsp salted capers, rinsed and dried;
  • 5 pitted black olives;
  • 10 g(1/3 oz) pine nuts;
  • 20 g(3/4 oz) butter;
  • 2 tsp red wine vinegar;
  • 2 sprigs oregano, roughly chopped;
  • 1 loaf of Italian bread;
  • 60 ml(3 1/2 fl oz) milk;
  • 1 handful plain (all purpose) flour;
  • 2 eggs, lightly beaten;
  • 100 ml (2 1/2 fl oz) olive oil for frying.
  1. Pour the olive oil into a heave-based frying pan over a medium heat, add chicken livers and sage;
  2. Cook for 5 minutes, mixing regulary with a wooden spoon;
  3. Season with salt, sprinkle in the parsley and add white wine;
  4. Gently fry for a further 5 minutes to let the wine evaporate;
  5. Tip the chicken livers onto a chopping board, add the anchovies, capers, olives and pine nuts, chop very finely;
  6. Place the mixture back into the pan;
  7. Add the butter and melt over the medium heat;
  8. Remove from the heat and pour the ready-to-be-used mixture into a bowl;
  9. Now for the base cut the loaf of the bread into slices about 1cm (1/2 inch) thick and remove the crusts;
  10. Place the molk, flour and eggs in separate shallow dishes;
  11. Put 1 cm(1/2 inch) of olive oil in a frying pan over a medium heat;
  12. Deap both sides of the bread first in the mok, then in the flour and finally in the eggs;
  13. Drop the bread in to the hot oil and fry until golden and crispy, about 2 minutes each side;
  14. Drain om paper towel, spread with the chicken liver mixture and serve hot!
Original recipe from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera


INGREDIENTS (serves 8):
  • Vegetable stock (2 cups/500 ml.);
  • 2 big beets;
  • 4 shallots;
  • Coconut milk (2 cups/500 ml.);
  • Fresh ginger (2 inch/3 sm.);
  • Olive oil 2 tbsp.;
  • Salt, pepper;
  • Lemongrass 2 stems;
  • Garlic 3 cloves;
  • 1 Fresh Chilli Pepper (deseeded);
  • 1 Lime (juice and zest);
  • Plain yogurt (1 cup/250 ml.);
  • Soft Goat Cheese (250 gr./0.5 pounds);
  • Small bunch of fresh coriander;
  1. Wrap the beets in foil and bake in the oven for about an hour (360°F/180°C). Let it cool, peel and cut into cubes;
  2. Cut off the lower bulb of the lemongrass and remove tough, outer leaves. You will not need the upper stems;
  3. Prepare a paste of spices: finely chop the garlic, ginger, chilli and lemongrass. Add the olive oil, zest and juice of the lime and a little water;
  4. Finely chop the shallots and cook until translucent in a thick bottomed saucepan;
  5. Add the paste of spices and cook for another 5 minutes;
  6. Add the beat's cubes and the stock, cover the saucepan and bring to the boil;
  7. Season and put aside for 10 minutes;
  8. Meanwhile prepare the dressing: finely chop the coriander, add the plain yogurt and the goat cheese and beat with a fork until smooth;
  9. Before serving, whisk together the soup with the coconut milk in a blender and add the coriander and goat cheese dressing. Best served chilled!