I still have to put my hands on a copy of 1 Canard. 2 Daguin (Editions Sud Ouest) as there is only a French edition so far.
If they ever bought something from D'Artagnan, the name Ariane Daguin might be familiar to my fellow Americans.
The book '1 Canard, 2 Daguin' is a father and son effort on duck every which way (at least the Gascon way) illustrated with photos by Isabelle Rozenbaum. She is the reason why I heard about it in the first place.
Father, Andre Daguin has been a pillar of Gascon food. He ran the kitchen at Hotel de France in Auch for almost 40 years (until 1997). Son, Arnaud now created Hegia, a beautiful high end auberge in Hasparren (Basque region).
A quick highlight of ' 1 Canard, 2 Daguin' (from publisher's introduction, translated):
"The book brings together 2 chefs, 2 generations, 2 ways to treat ducks well, cooking with a human touch.
Its purpose is to illustrate the dialogue between two cooks- father and son-and two concepts of what cuisine is: for each part of the duck, 'from nose to tail' including magret and foie gras of course. Andre offers a recipe that's 80% meat, 20% vegetables while Arnaud creates a dish with inverse proportions."
Not sure if an English edition is in the cards.
Thanks to Isabelle Rozenbaum for sending us these slices of life to illustrate our piece.
( Top photo, page 20…Le canard sait se mettre en 4 (' duck bends over backwards'), bottom photo, page 100, recipe for Sauted Foie Gras with Glazed Turnips…both © Isabelle Rozenbaum/Sud Ouest)