Duck confit pot pie & herby pommes aligot
The Thanksgiving Menu #1
For us Brits, the idea of Thanksgiving may appear a tad extravagant and superfluous—too much feasting, and merely a month before Christmas! Yet, therein lies one of the charms of the American way of life; Americans possess a remarkable flair for holiday celebrations. Having married an American and with my own citizenship ceremony around the corner, Thanksgiving has become one of my favorite holidays. After all, any occasion that revolves around food and family — count me in!
And so our Thanksgiving Menu features my take on indulgent, holiday-worthy dishes ranging from appetizers, sides and mains to desserts and cocktails. True to my roots, this menu nods to old-fashioned English fare (albeit with international influences) so think pies, puddings and wild game—the sort of dishes you might have found in a pub in the 1700s, but with some adaptions and a touch of refinement for today’s table.
Before we get cooking, it must be said that once upon a time, England had a reputation for boring, stodgy food, but whoever spread that tale clearly hadn’t tasted proper English fare, knowledgeably prepared and perfectly cooked. British cuisine, deeply rooted in centuries of cultural influence, is far from bland. The Romans not only improved crop cultivation but also introduced cherries and wine; the Saxons added herbs for hearty stews and the Vikings brought smoking techniques, giving us beloved kippers and York Ham. Even the Normans left their mark, shaping both our language and our food with terms like “mutton” and “beef.”
Today, I’m tipping my hat to this eclectic legacy with a Duck Confit Pot Pie paired with a herby garlic-forward Pommes Aligot. And if Thanksgiving isn’t your thing, these are perfect for Christmas—or any celebration that calls for something special.
A note on joy and thanksgiving during these times
Happiness is a fleeting guest, slipping away just when we think we have established our claim. But maybe joy isn’t something that comes to us unbidden — it’s something we create, something we choose. It’s there in the warmth of a meal prepared, in the soft glow of dusk falling over familiar faces, in the act of showing up, heart heavy or not, to gather around a table. Perhaps celebration can be our way of holding on, a quiet resilience that whispers: “Here we are, still.” In choosing to honor these small moments, we gather what light we can, trusting it will be enough to guide us through.
Herby pommes aligot
Pommes Aligot is magical, both in look and taste. Long luminous strands of creamy mashed potatoes stretch like molten silk, each spoonful releasing billowing clouds of steam that swirl and ascend. This classic French dish owes its signature smooth, elastic texture to the delicate balance of melted cheese and the potatoes’ natural starches. When mashed, the starch is released, but it’s the immersion blender that brings the dish to life, activating those starches to create a velvet-smooth, yet satisfyingly elastic pull.
On traditional ingredients
Now, now, purists, I’ll admit this recipe isn’t 100% traditional, but it’s not because I’m trying to mess with a classic. Rather, it’s an adaptation born of necessity and practicality. Potatoes are easy enough to come by, sure, but Tomme Fraîche or Tomme de l’Aubrac — the cheese traditionally used in aligot — well, good luck tracking it down outside of France! Tomme is a category of mostly low-fat cheeses made from skimmed cow’s, ewe’s, or goat’s milk, primarily produced in the French Alps and Switzerland. Each variety reflects its region, with Tomme de Savoie as the most well-known. Among them, Tomme fraîche stands out for its young, mild, and slightly tangy flavor. I’ve experimented and adapted the recipe with what I believe is a wonderful combination of grated Swiss, Gruyère and Comté cheeses.
Pairing suggestion
Of course, since this is the Thanksgiving menu, any traditional fare such as turkey, chicken, ham or a pot roast would make for a lovely pairing. But if true gastronomic joy is what you seek, try to find some Toulouse sausages from a local deli — this is the classic accompaniment to aligot. And don't forget a bottle or two of rich red wine from Les Corbières to round out the meal.
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