This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside.

The cut of the breast usually comes from the mulard duck, a cross between the Pekin and the Muscovy duck. This breed is raised for foie gras, so its breast meat is thicker and more flavorful than that of other duck breeds. In the mid-1960s, rare duck breast became extremely popular in the United States thanks to Robert Daley, an American journalist who praised Daguin’s specialty in The New York Times. 

This French classic is made by slow-roasting duck meat in its own fat. What was once used as a method of preserving meat in times before refrigeration is nowadays enjoyed as a rich and flavorful dish of its own. The meat is typically seasoned with salt, pepper, and fresh herbs and spices such as thyme and bay leaves.

Traditionally, duck confit is cooked in a copper pot over a fire for up to 24 hours, in order for the fat to render and cover the meat. After cooking, while still hot, the meat and the fat are poured into jars and sealed tightly so that the dish can be stored for later use. 

Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but any yellow or white wine can be used instead of it.

Light and sweet flavors and various colors make it a great summer dish, although the classic coq au vin is considered a typical winter dish. Morel mushrooms are commonly used in the preparation of coq au vin jaune, giving it a unique flavor and aroma. 

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rustic red wine.

The rooster is cut into sections and combined with rooster's blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a hefty dose of red wine. The ingredients are then slowly cooked over low heat until the meat becomes tender. 

Poulet rôti is a classic French dish that translates to "roast chicken." The preparation involves seasoning a whole chicken with herbs, garlic, and butter before roasting it to perfection. The result is a flavorful, golden-brown chicken with a crispy skin and juicy, tender meat.

This dish is often served with roasted vegetables and potatoes, making it a comforting and satisfying meal. Poulet rôti is a staple in French cuisine, showcasing simple yet exquisite flavors, and very popular Sunday dish.

An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said that the dish is even better when reheated the next day due to the flavors that deepen when left in the fridge overnight.

The chicken can be served over egg noodles, white rice, boiled potatoes, or the more traditional spätzle, making for a great comfort dish, especially on a cold winter's night.

Canard à l'orange is a traditional dish in which a duck is roasted, then served with a rich brown sauce that's flavored with sugar and orange juice. The dish is typically made with a duck breast known as Magret – which comes from a force-fed duck that was raised for the production of foie gras.

This type of duck breast is a bit bigger, about twice the size of a normal duck breast. The duck should be cooked so that it still remains pink on the inside, and the accompanying sauce consists of red wine vinegar, orange juice, sugar, chicken stock, and sugar. 

Poulet au cidre is a traditional dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The onions and apples are sautéed in butter, and the chicken is then browned and combined with the cider.

The combination is simmered until the cider is reduced, and the cream is then added so that the sauce develops the right consistency. The dish is seasoned with nutmeg, salt, and pepper, and it's served in a way that the chicken is covered with the velvety apple-and-onion sauce. 

Salade Landaise is a traditional salad originating from the Landes area, famous for its duck and walnuts. The salad is beloved for its contrast of temperatures of the ingredients. It's made with duck breast, gizzards or confit, lettuce leaves, bacon, cherry tomatoes, walnuts, and croutons.

The meat is roasted and cut or shredded, then combined with the other ingredients and dressed with a combination of mustard, vinegar, honey, onions, olive oil, and chives. The duck pieces are traditionally arranged on top of the salad, which should be served immediately while the meat is still warm.