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4 to 6
Medium
By Anne Willan
Published 2007
This classic northern dish, which is typically Flemish, demands a large, meaty bird. The sauce is a tempting golden brown, laced with dark beer and juniper white alcohol called genièvre (gin with a few crushed juniper berries can be used instead). I enjoy a purée of root celery or lentils on the side, but the traditional accompaniment is mashed or boiled potatoes.