Slow-roasted fennel in bitter orange vinaigrette from Buvette: The Pleasure of Good Food by Jody Williams

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Duck confit; Chicken liver mousse; Pâté de campagne; Leeks in vinaigrette; Vichy carrots; Radicchio with pine nuts, currants, and aged balsamic; Beets with almonds and horseradish crème fraîche; Poulet rôti; Grilled oysters with shallots; Brandade de morue

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KevinSeattle on May 16, 2020

    The slow-roasted fennel in Buvette is superb. The flavor of the fennel is not buried under the flavorful sauce, which is not as sweet as you might think. What set this apart is that the dish can be served hot or cold and it scales amazingly well for a large dinner party. I always try to serve it with some of the orange peel, too, as a garnish. It’s not difficult and it impresses guests immediately.

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