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
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
- 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)
- 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