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Duck, duck, goose––Rabbit and goat, too. These proteins might not get as much stage time as other meats, but we love them just as much.
Crispy skin and tender pink meat in a bright, citrusy sauce.
This classic Italian dish of braised veal shanks is hearty and deeply rich.
This all-belly porchetta is as rich and crisp as it comes.
Out of the pan, into your mouth.
Baked to hearty-yet-refined perfection.
Bag the duck and skip the buckets of fat.
Hearty, fragrant, with a subtle dairy sweetness.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
An opulent feast of meats and braised sauerkraut.
A rich and savory spread that, at its best, can rival any pâté.
This classic British pub dish is rich and comforting, perfect for soaking up a belly full of brown ale.
Salty, peppery, and luscious.
Crisp duck with blackberry gastrique.
This old-school pan-cooking method is still worth taking for a spin.