Season 4, Episode 11

Around the Bordeaux Dinner Table

Inspired by the flavors from the southwestern part of France, Laura Calder prepares dinner for a friend. To start, Oysters on the half shell with Pickled Shallot; followed by slowly-simmered Milk Pork; golden Roasted Squash with Thyme; crispy Duck Fat Potatoes; and a delectable Prune and Apple Croustade.
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Recipes From This Episode

Milk Pork

Oysters with Pickled Shallot

Prune and Apple Croustade

Roasted Squash

Duck Fat Potatoes

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