To kick off our Summer 2022, enter the world of French Cuisine with a delicious recipe from our Introduction to the Fundamentals 3 weeks program

06 July 2022
delicious recipe from our Introduction to the Fundamentals 3 weeks program FERRANDi Paris

Magret de canard, pomme maxime et ratatouille,  Duroc veal medallion, cocotte potatoes*
Recipe for 2

Duck Magret : 

  • Duck magret:1 piece
  • Salt / Pepper mill: To taste

 Remove excess fat and vessels from the duck, and keep chilled


  • Olive oil/Salt/Pepper: As needed
  • Chopped red onion: 1 piece
  • Yellow courgette: 1 piece
  • Green courgette: 1 piece
  • Aubergine: ½ piece
  • Red pepper: ½ piece
  • Garlic: 1 clove
  • Rosemary: 1 sprig 

Finely dice all the vegetables to form a brunoise, then sauté them separately in a frying pan with olive oil.
Combine all the vegetables once cooked, correct seasoning and set aside

Maxim’s Potatoes

  • Potatoes  400 g
  • Salt / Espelette To taste
  • Butter / Oil  To taste

Peel and wash the potatoes, then using a cookie cutter cut into cork shapes.
Finely slice the potatoes using a mandolin, do not wash.
Lay out the potatoes in the moulds in a rosette formation.
Brush with clarified butter, make a second layer and then start cooking on the edge of the stove.
Cook 5 minutes on each side and the finish in the oven for few more minutes at 180°C. (according the thickness)

Glazed Turnip

  • Long white turnip:  ½ piece
  • Butter/Water/Salt/: As Needed
  • Maple syrup: To finish
  • Poppy seeds  

Peel, wash and shape the turnip with an apple corer, then glaze the pieces of turnip in a frying pan with the butter, water and maple syrup
Cut a strip of filo dough, brush with clarified butter, roll around tubes coat with parchment paper, tight with tin foil and cook in the oven 180°C- 8 minutes

*This recipe is issued from the Introduction to the fundamentals of French cuisine program designed by FERRANDI Paris Chef instructors