A lesson from Otago Polytechnic on how to prepare this classic frech dish

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be. Get the recipe -

In part two you’ll see how we finish this dish. You’ll also learn how to do a simple fruit-based pan sauce that’s a winner with any type of game. It’s simply equal parts berry jam, vinegar and water. You’ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!

Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination of the soft, succulent, fragrant meat encased in the impossibly crispy and crunchy skin.

Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.

The 90 Second Gourmet – Coq Au Vin (Chicken in Red Wine Sauce)

Coq au vin is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked.

How to make a texture stick to an animating text layer in After Effects CS3. This technique will also work in previous versions of AE. Another way of doing this is to parent the texture layer to the text layer in the original comp, bypassing the nesting stage altogether. This video is a response to a post on the After Effects Basics forum at creativecow.net. See the original thread here: http://forums.creativecow.net/thread/…