Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

My brother and I loved Canard a l’Orange growing up. Our mother used to make an incredibly elaborate version of this dish, which at the time seemed to take days to prepare. This version is more rustic. It’s quick to make and a tribute to that delicious extravagance I remember from my childhood. Merci Maman.

Serves 8 people

8 duck legs — trimmed of any excess fat
16 sprigs of thyme
Coarse sea salt and black pepper
4 oranges — peeled and sliced into disks
4 blood oranges — peeled and sliced into disks
Olive oil
2 bunches baby watercress

  1. Preheat the oven to 400 degrees.
  2. Place the orange slices on a baking pan, overlapping them slightly. Drizzle with a little olive oil and sprinkle with a little salt and pepper. Set aside.
  3. Place the duck legs on a sheet pan and carefully score the skin, cutting slightly into the meat. Insert a sprig of thyme into each incision. Sprinkle with coarse sea salt and some black pepper. Roast on the middle rack of the oven for 30 minutes.
  4. Reduce oven temperature to 350 degrees. Place the pan with the oranges in the oven on a rack below the duck. Continue roasting the duck and oranges for 30 minutes.
  5. To serve, place the orange slices on a serving platter. Place the roasted duck on top of the oranges. Tuck the watercress between the duck legs.
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