Serving : 6
Duck breast stuffed with foie gras from Philippe Etchebest
Duck breast stuffed with foie gras from Philippe Etchebest : Preheat the oven to 180°C (th. 6). Degrease the duck breasts, cut them in 2...
Free-range chicken onions carrots
Free-range chicken onions carrots : In a casserole dish, brown the chicken cut into pieces in the duck fat. Let the pieces brown then set...
Gently lacquered enchanted can, tangerine juice
Gently lacquered enchanted can, tangerine juice : Grate the zest of 2 mandarins. Squeeze the other 4. In a saucepan, combine the juice and zest, liqueur,...
Guinea fowl capon with apples, pecan nuts and maple syrup
Guinea fowl capon with apples, pecan nuts and maple syrup : Preheat the oven to 180°C (th. 6). For the pecans into a bowl, sprinkle...
Guinea fowl casserole, apples and cider
Guinea fowl casserole, apples and cider : Preheat the oven to 200°C (th. 7). In a bowl, mix a big pinch of salt, the cinnamon, the...
Jar of cod
Jar of cod : In 20 cl glass lidded jars (Weck or Le Parfait€*), for the soy sauce. Place the halved cod fillets and the minced...
Leg of a spoon or lamb of seven hours
Leg of a spoon or lamb of seven hours : Preheat the oven to 120°C (th 4). Heat the oil in a pan and brown the...
Lobster and risotto with shellfish stock
Lobster and risotto with shellfish stock : Bring a large pot of salted water to a boil. Plunge the lobsters into boiling water for 10 minutes. Drain...
Quiche Lorraine with ham
Quiche Lorraine with ham : Preheat your oven to 180°C (th. 6). Cut the ham into strips. In a bowl, beat the eggs into an omelet. For...
Ratatouille Quiche
Ratatouille Quiche : Wash the vegetables then cut them into cubes. Peel the onion and garlic and chop everything. In a non-stick fry pan, heat 3...
Ratte gratin from Le Touquet, veal and parmesan
Ratte gratin from Le Touquet, veal and parmesan : Preheat the oven to 180°C (th. 6). Plunge the potatoes into salted boiling water, 15 min. Check...
Roast pork in the oven
Roast pork in the oven : Preheat the oven to 180°C (th.6). Heat the oil in a pan and brown the roast pork on all sides. Remove...
Zucchini leek quiche
Zucchini leek quiche : Preheat your oven to 200°C (th. 6-7). Wash the leek and zucchini. Cut them into thin strips. Peel the onion and chop...
Express paella with baby spinach
Express paella with baby spinach : Cook the rice in a large pot of boiling salted water for 10 minutes precisely (no pilaf cooking, this...
Stuffed and truffled poultry for Christmas
Stuffed and truffled poultry for Christmas : Cut the truffle into strips. Save the less pretty scraps for stuffing. Peel off the skin of the poultry...
Bomba rice, green and black olive broth and tuna cream
Bomba rice, green and black olive broth and tuna cream : Peel and chop the onions. In a large skillet, quickly fry the onions and olives...
Chicken legs with mustard
Chicken legs with mustard : Bone the chicken thighs with a small sharp knife. Mix mustard, honey, pressed garlic, oil, salt and pepper. Brush the meat with...
Flemish stew
Flemish stew : In an ovenproof casserole dish, melt the butter. Fry the peeled and thinly sliced onions until brown, then the meat. When the meat is...
Baked chicken and potatoes
Baked chicken and potatoes : Preheat your oven to 210°C (th. 7). Peel the onions and cut them coarsely into strips. Cut the head of garlic...
chorizo quiche
chorizo quiche : Wash the bell pepper and cut it into strips. Cut the chorizo into slices 1.5 cm thick. In a non-stick pan, heat 1...