Classic Coq au Vin with Gruyere
Our Coq au Vin leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Gruyere.
Wine-Braised Duck Confit with Herbs de Provence -- weeknight-fast but never a compromise.
Join Lantern Kitchen to unlock the full ingredient list and method for Wine-Braised Duck Confit with Herbs de Provence — along with every other premium recipe in the library.
Our Coq au Vin leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Gruyere.
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Crusty Bread.
A Classic Pot au Feu, built on a slow, honest base, and served and Pearl Onions.
A Herbed Gratin Dauphinois, deeply savory and worth the wait, and served and Pearl Onions.