#frenchfood
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duck a la presse 🦆 + potato dauphinoise 🥔
this iconic french dish utilizes a hand-powered press from @matferbourgeatusa, used to compress the carcass of the duck to extract all of it’s blood. in classic french fashion, the sauce is what shines here - we cook the blood to the same doneness as the duck breast, medium rare. this is our attempt at this recipe.
we paired it with a duck fat fried potato dauphinoise, which boasts layers of crunch and a tender interior. we think the best way to enjoy this dish is to top it off with @petrossiannyc caviar, crème fraîche, and chives.
duck
dry-aged ducks - 3
butter
garlic
thyme
duck fat
sauce
butter - 2 tbsp
shallots - 2
cognac - 1.5 oz
tonka beans - 3
duck jus - 300 g
pressed duck blood - 1/2 cup
and a duck press 😅
potato
russet potatoes - 10 to 15
duck fat
@petrossiannyc caviar
crème fraîche
chives
and a 🇯🇵 vegetable sheeter 😅
duck
-remove legs to expose crown, age 3-5 days
-sear crown in duck fat, baste with butter, garlic, thyme
-roast at 270F for 10min, remove/rest for 12min, roast again for 8min, rest for 7min
-remove breasts, set carcass aside to press
-cut bones into pieces, extract blood in presse, set aside for sauce
-season breasts with duck fat + salt, finish cooking to med-rare (~130F)
sauce
-sauté butter w/ shallots until soft
-add cognac, reduce 90%
-add tonka beans and duck jus, reduce until syrupy
-remove tonka beans, cut the heat and add blood
-whisk to emulsify, season and set aside
potato
-sheet/mandoline peeled russet potatoes
-in a parchment lined tin, layer potato sheets in order of potato>fat>salt
-repeat until tin is filled, cover with parchment
-bake at 250F for 3 hrs
-once done, weigh it down and refrigerate overnight
-remove from tin, punch out with a ring mold
-fry in duck fat at 355F for 4 mins, until golden
-season with maldon
-top with crème fraîche, caviar, and chives
🦴🍏🦷 - now you know how to make it!
#duckalapresse #duck #15hourpotato #michelin #caviar #fried #frenchfood
this iconic french dish utilizes a hand-powered press from @matferbourgeatusa, used to compress the carcass of the duck to extract all of it’s blood. in classic french fashion, the sauce is what shines here - we cook the blood to the same doneness as the duck breast, medium rare. this is our attempt at this recipe.
we paired it with a duck fat fried potato dauphinoise, which boasts layers of crunch and a tender interior. we think the best way to enjoy this dish is to top it off with @petrossiannyc caviar, crème fraîche, and chives.
duck
dry-aged ducks - 3
butter
garlic
thyme
duck fat
sauce
butter - 2 tbsp
shallots - 2
cognac - 1.5 oz
tonka beans - 3
duck jus - 300 g
pressed duck blood - 1/2 cup
and a duck press 😅
potato
russet potatoes - 10 to 15
duck fat
@petrossiannyc caviar
crème fraîche
chives
and a 🇯🇵 vegetable sheeter 😅
duck
-remove legs to expose crown, age 3-5 days
-sear crown in duck fat, baste with butter, garlic, thyme
-roast at 270F for 10min, remove/rest for 12min, roast again for 8min, rest for 7min
-remove breasts, set carcass aside to press
-cut bones into pieces, extract blood in presse, set aside for sauce
-season breasts with duck fat + salt, finish cooking to med-rare (~130F)
sauce
-sauté butter w/ shallots until soft
-add cognac, reduce 90%
-add tonka beans and duck jus, reduce until syrupy
-remove tonka beans, cut the heat and add blood
-whisk to emulsify, season and set aside
potato
-sheet/mandoline peeled russet potatoes
-in a parchment lined tin, layer potato sheets in order of potato>fat>salt
-repeat until tin is filled, cover with parchment
-bake at 250F for 3 hrs
-once done, weigh it down and refrigerate overnight
-remove from tin, punch out with a ring mold
-fry in duck fat at 355F for 4 mins, until golden
-season with maldon
-top with crème fraîche, caviar, and chives
🦴🍏🦷 - now you know how to make it!
#duckalapresse #duck #15hourpotato #michelin #caviar #fried #frenchfood
So I’ve shared what French kids eat at school but this is what they eat after school for goûter the French kid after school snack #americaninparis #americaninfrance #fyp #frenchfood #gouter #frenchkids #schoolsnack #snack #frenchmom #lifeinfrance #frenchfoodie #baguette #kidsfood #moms #recipe #snacksonsnacks #schoolfood #tartine #fypシ #fypage
🇫🇷🥩Beef Bourguignon 🇫🇷🥩
#beef #beefbourguignon #frenchfood #beefstew #comfortfood #mashedpotatoes #easyrecipe #easyrecipes #recipesoftiktok #asmrfood #cooktok #foodtok #foodtiktok #dinnerwithme #dinnerideas #fyp #homechef #quickrecipes #potatotiktok #homecooking #datenight #healthy #healthyrecipes #cookingwithlove
#beef #beefbourguignon #frenchfood #beefstew #comfortfood #mashedpotatoes #easyrecipe #easyrecipes #recipesoftiktok #asmrfood #cooktok #foodtok #foodtiktok #dinnerwithme #dinnerideas #fyp #homechef #quickrecipes #potatotiktok #homecooking #datenight #healthy #healthyrecipes #cookingwithlove
His lil laugh when he walks out with the tomatoes 🥺❤️ P.S this used to be one of my grandmother’s specialties. Grandpa’s done a pretty good job taking over, don’t you think? 😌 #cooking #recipe #grandpacooks #grandpacooking #fyp #fy #foryou #foryourpage #cookingathometiktoktv #cookingtiktok #cookingvideo #frenchcooking #frenchfood #viral #stuffedtomatoes
This is a good way to salvage a stale or otherwise not very good croissant 😅 This viral “candied croissant” was begging to be made into a toast/sandwich - and I was jonesing for a croque madame! Recipe below ‼️
Ingredients (for 2 servings):
-2 storebought croissants
-1 ½ tablespoons butter, divided
-1 tablespoon honey, divided
-4 slices deli ham
-4 ounces Gruyère cheese, freshly shaved
-½ tablespoon flour
-½ cup whole milk
-cooking spray
-2 eggs
-kosher salt, to taste
-freshly cracked black pepper, to taste
-chives, thinly sliced, for garnish
Directions:
-Preheat oven to 400 degrees Fahrenheit.
-Using a rolling pin, roll the croissants out until flattened and thin. Evenly spread ½ tablespoon of butter on each side of both croissants.
-Heat a large pan over medium-high, and place the croissants in to cook for about 5 minutes, or until golden on one side. Flip the croissants over and drizzle honey evenly on the tops. Once the other side is golden brown, flip again to put the honey side down. Cook until deep golden brown and caramelized, about 3 minutes on that side. Remove from heat and set aside.
-Place the candied croissants onto a parchment-lined baking sheet, with the honey side facing up. Place 2 slices of ham, then the shaved Gruyère, divided on each croissant. Bake for about 10 minutes, until cheese is melted and gooey.
-Meanwhile, make the bechamel. Melt the remaining ½ tablespoon of butter in a pan over medium-low heat. Whisk in the flour and cook for about a minute. Slowly whisk in the whole milk and cook, stirring frequently, for about 8 minutes. The mixture should be thick and creamy.
-Make the fried eggs. Heat a pan over medium heat and spray with cooking spray. Crack the eggs into the pan and fry for about 5 minutes, until sunny side up with a runny yolk.
-Divide the bechamel among the tops of each croissant, then place a fried egg on each. Season with salt and pepper, garnish with chives.
-Enjoy!
#croissant #croquemadame #candiedcroissant #foodhacks #foodie #breakfastideas #brunchideas #foodvideo #hamandcheese #frenchfood #frenchcuisine
Ingredients (for 2 servings):
-2 storebought croissants
-1 ½ tablespoons butter, divided
-1 tablespoon honey, divided
-4 slices deli ham
-4 ounces Gruyère cheese, freshly shaved
-½ tablespoon flour
-½ cup whole milk
-cooking spray
-2 eggs
-kosher salt, to taste
-freshly cracked black pepper, to taste
-chives, thinly sliced, for garnish
Directions:
-Preheat oven to 400 degrees Fahrenheit.
-Using a rolling pin, roll the croissants out until flattened and thin. Evenly spread ½ tablespoon of butter on each side of both croissants.
-Heat a large pan over medium-high, and place the croissants in to cook for about 5 minutes, or until golden on one side. Flip the croissants over and drizzle honey evenly on the tops. Once the other side is golden brown, flip again to put the honey side down. Cook until deep golden brown and caramelized, about 3 minutes on that side. Remove from heat and set aside.
-Place the candied croissants onto a parchment-lined baking sheet, with the honey side facing up. Place 2 slices of ham, then the shaved Gruyère, divided on each croissant. Bake for about 10 minutes, until cheese is melted and gooey.
-Meanwhile, make the bechamel. Melt the remaining ½ tablespoon of butter in a pan over medium-low heat. Whisk in the flour and cook for about a minute. Slowly whisk in the whole milk and cook, stirring frequently, for about 8 minutes. The mixture should be thick and creamy.
-Make the fried eggs. Heat a pan over medium heat and spray with cooking spray. Crack the eggs into the pan and fry for about 5 minutes, until sunny side up with a runny yolk.
-Divide the bechamel among the tops of each croissant, then place a fried egg on each. Season with salt and pepper, garnish with chives.
-Enjoy!
#croissant #croquemadame #candiedcroissant #foodhacks #foodie #breakfastideas #brunchideas #foodvideo #hamandcheese #frenchfood #frenchcuisine