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Pot-au-feu is one of France's most celebrated slow-cooked dishes. The foie gras–stuffed cabbage leaves are simply a plus.

You may be stuck on French food for the foreseeable future if you pick up French Country Cooking, a new collection of heritage recipes by French National Assembly member Françoise Branget. From the ultra-simple and rustic to the famed complex pastries and luxurious composed dishes that bolster French cuisine’s international renown, you can be sure there are instant favorites to be found. 

The Dordogne department is in southwestern France, in Aquitaine, just east of the Bordeaux wine country. Its capital is Périgueux and most of its area was historically called the Périgord. Hilly and verdant, with many castles, the Dordogne is famous for its foie gras, duck and gastronomy.

Pot-au-feu, one of France’s national dishes that originated on farms, is traditionally made from beef and vegetables. It should be prepared the day before, so the flavors have a chance to deepen and meld. Refrigerated overnight, its fat solidifies and is easily lifted off, leaving a clear broth. After reheating, the marrow from the beef bones is extracted and spread on warm brioche, which is served along with the broth.

This typical Périgord pot-au-feu is prepared with duck meat, cooked with vegetables in a broth, and enhanced by slices of fresh foie gras nestled in cabbage leaves — a true delicacy!

Reprinted with permission from French Country Cooking