The marriage of duck and oranges is a happy one, dating from the early 1800s. The sweetness of the citrus in this duck a l'orange plays up the poultry's earthy, almost nutty flavor, while the fruit's acidity cuts the richness of the meat.
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner.
Tradition has it that the layerin in Bakewell tart—in this case, a sweet, buttery filling over huckleberry jam—was a mistake that caught on. Served with whipped cream and fresh berries, this classic British confection is a proper dessert, or perfect for high tea.
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