Season 2, Episode 1

Gascony with Ariane Daguin

Take a trip to the mustard fields and rolling green hills of southwest France with culinary musketeer Ariane Daguin. Visit the organic poultry farms abundant with ducks, geese, capons and turkeys and cook up Poule au Pot, the traditional Sunday fare with her family. Chef Andre Daguin will take his daughter to a bustling auction of ducks and foie gras and they prepare a sumptuous fall dinner for two. Ariane ends her trip with an intimate vineyard dinner where only a select few will feast on ortolan
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Recipes From This Episode

Seared Breast of Moulard Duck on Quince Puree with Quince Sauce

Poule au Pot with Gros Sel Sauce

Foie Gras in a Pumpkin Terrine

Foie Gras in a Pumpkin Terrine

Cassoulet

Poule au Pot with Gros Sel Sauce

Cassoulet

Seared Breast of Moulard Duck on Quince Puree with Quince Sauce

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Seattle with Tom Douglas

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