The rich, sweet sauce created by braising the duck with dried fruit and a whole
head of garlic gets brightened just before serving with a dose of capers, lemon juice, and parsley.
Not exact matches
The curious thing about using a whole
head of roasted
garlic versus a couple
of fresh cloves sauteed is that you
get a more milder but richer
garlic hit.
All you need to do is drizzle over a tiny bit
of olive oil and nuke it for two minutes and you've
got a soft, mellow flavoured
head of garlic ready for this, or any other, recipe.
That way the oven doesn't
get used just for a tiny
head of garlic and I have roasted
garlic on hand any time I want to use it.
While it
gets toasty, halve a
head of garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds.
I've almost always
got a
head of cauliflower in my fridge, so one morning, I decided to make this Bacon Cauliflower
Garlic Fried Rice for breakfast.
While these exclusive sociedades gastronomicas are off - limits to outsiders, food lovers can
get a taste
of traditional Basque fare such as cogote (hake's
head served with
garlic - infused oil) and marmitako (a light summer fish casserole made with fresh tuna, potatoes and tomatoes) if they
head to the region's culinary hub, the city
of San Sebastián.