Duck a l'Orange - Mastering the Classics with Chef Joseph Tocci
Come join Chef Joe as he calls fowl on one of the great dishes of French cuisine. Canard a l’orange has a supposed connection to Florence and Catherine di Medici who brought it with her to the French court when she married into the French royal family. It has been a revered dish of France since.
Techniques covered:
Orange Gastrique sauce
Rendering duck skin
Cooking potatoes in duck fat
Roasting root vegetables
Caramelizing the sugar on Crème Brulée
Menu
Duck a l’Orange
Pommes Salardaise
Roasted Root Vegetables;
Crème Brulée
$135 (Tax Included)
Come join Chef Joe as he calls fowl on one of the great dishes of French cuisine. Canard a l’orange has a supposed connection to Florence and Catherine di Medici who brought it with her to the French court when she married into the French royal family. It has been a revered dish of France since.
Techniques covered:
Orange Gastrique sauce
Rendering duck skin
Cooking potatoes in duck fat
Roasting root vegetables
Caramelizing the sugar on Crème Brulée
Menu
Duck a l’Orange
Pommes Salardaise
Roasted Root Vegetables;
Crème Brulée
$135 (Tax Included)
Come join Chef Joe as he calls fowl on one of the great dishes of French cuisine. Canard a l’orange has a supposed connection to Florence and Catherine di Medici who brought it with her to the French court when she married into the French royal family. It has been a revered dish of France since.
Techniques covered:
Orange Gastrique sauce
Rendering duck skin
Cooking potatoes in duck fat
Roasting root vegetables
Caramelizing the sugar on Crème Brulée
Menu
Duck a l’Orange
Pommes Salardaise
Roasted Root Vegetables;
Crème Brulée
$135 (Tax Included)