CLAUDINE PEPIN RECIPES
SKILLET DUCK RECIPE - CLAUDINE PÉPIN, JACQUES PÉPIN | FOOD ...
For this easy recipe, the duck is fried in much the same method as souther fried chicken—in a covered pan so that steam develops—which keeps the meat extremely moist and tender.A special tip: If the duck isn't being served the day it's cooked, it can be prepared through Step 2 and refrigerated in the rendered duck fat, which protects it nicely for up to 4 days. When ready to serve, transfer the fat to a jar and reheat the duck, skin side down, in a covered skillet over high heat until warmed through; broil to recrisp the skin if necessary. The fat can be refrigerated for up to 2 months and used to sauté potatoes or other vegetables. More Incredible Duck Recipes
Provided by Claudine Pépin
Yield 4
Number Of Ingredients 2
Steps:
- Using poultry shears, cut the duck in half lengthwise: cut along both sides of the backbone and through the breast bone; remove the backbone. Cut each half into 2 pieces so that you have 2 legs and 2 breasts with wings attached. Alternatively, have your butcher do this.
- Heat a large skillet. Add the duck pieces, skin side down, sprinkle with the salt and cook over high heat for 5 minutes. Lift the pieces so they don't stick, leaving them skin side down. Add the duck neck and gizzard to the skillet and cover tightly. Reduce the heat to low and cook until the duck skin is very brown, about 15 minutes. Turn the heat down to very low, cover and cook until the duck is tender, about 25 minutes. Add the liver and heart to the pan, and cook covered for 5 more minutes.
- Transfer the duck legs, breasts, liver and heart to a large platter and keep warm in a low oven; discard the neck and gizzard. Pour the rendered duck fat into a small bowl and reserve for another use, setting aside 1 tablespoon for the dressing on the Green Salad. Add 1/4 cup of water to the juices in the skillet and stir to dissolve them.
- If you'd like crisper duck skin, preheat the broiler. Arrange the duck legs and breasts, skin side up, on a broiling pan and broil until the skin is crisp. Transfer to plates along with the liver and heart and spoon half the reserved juices over the duck. Reserve the remaining juices.
SKILLET DUCK RECIPE - CLAUDINE PÉPIN, JACQUES PÉPIN | FOOD ...
For this easy recipe, the duck is fried in much the same method as souther fried chicken—in a covered pan so that steam develops—which keeps the meat extremely moist and tender.A special tip: If the duck isn't being served the day it's cooked, it can be prepared through Step 2 and refrigerated in the rendered duck fat, which protects it nicely for up to 4 days. When ready to serve, transfer the fat to a jar and reheat the duck, skin side down, in a covered skillet over high heat until warmed through; broil to recrisp the skin if necessary. The fat can be refrigerated for up to 2 months and used to sauté potatoes or other vegetables. More Incredible Duck Recipes
Provided by Claudine Pépin
Yield 4
Number Of Ingredients 2
Steps:
- Using poultry shears, cut the duck in half lengthwise: cut along both sides of the backbone and through the breast bone; remove the backbone. Cut each half into 2 pieces so that you have 2 legs and 2 breasts with wings attached. Alternatively, have your butcher do this.
- Heat a large skillet. Add the duck pieces, skin side down, sprinkle with the salt and cook over high heat for 5 minutes. Lift the pieces so they don't stick, leaving them skin side down. Add the duck neck and gizzard to the skillet and cover tightly. Reduce the heat to low and cook until the duck skin is very brown, about 15 minutes. Turn the heat down to very low, cover and cook until the duck is tender, about 25 minutes. Add the liver and heart to the pan, and cook covered for 5 more minutes.
- Transfer the duck legs, breasts, liver and heart to a large platter and keep warm in a low oven; discard the neck and gizzard. Pour the rendered duck fat into a small bowl and reserve for another use, setting aside 1 tablespoon for the dressing on the Green Salad. Add 1/4 cup of water to the juices in the skillet and stir to dissolve them.
- If you'd like crisper duck skin, preheat the broiler. Arrange the duck legs and breasts, skin side up, on a broiling pan and broil until the skin is crisp. Transfer to plates along with the liver and heart and spoon half the reserved juices over the duck. Reserve the remaining juices.
More about "claudine pepin recipes"
CAULIFLOWER-AND-GRUYÈRE SOUFFLÉ RECIPE - CLAUDINE PÉPIN ...
Claudine Pépin, daughter of chef Jacques Pépin, says her go-to dinner-party dish was inspired by her father’s famous soufflé. In her delicious adaptation, she enhances the recipe with pureed cauliflower. Slideshow: Cauliflower Recipes
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
- Stir the cauliflower puree into the béchamel, then fold in the cheese and chives. In a medium bowl, beat the eggs until frothy, then gently fold them into the cauliflower béchamel. Scrape the soufflé base into the prepared dish and bake for about 1 hour and 10 minutes, until puffed and browned; serve right away.
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JACQUES PÉPIN'S KITCHEN: COOKING WITH CLAUDINE | EAT YOUR ...
dcegelston on November 26, 2020. Blind bake the crust at 375 degrees for 30 minutes. Reduce custard mixture to 3 eggs and 1 1/8 c milk/cream. You must Create an Account or Sign In to add a note to this ...
From eatyourbooks.com
From eatyourbooks.com
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HOMEMADE PODCAST EPISODE 25: JACQUES AND CLAUDINE PÉPIN ON ...
Nov 20, 2020 · Chefs Jacques Pépin and Claudine Pépin talk about art, family memories, and Julia Child on this episode of Homemade. In the spirit of the new book, Jacques Pépin: Quick and Simple, the chefs share their favorite easy soup recipes, what dishes beginner cooks should make, and why they never throw away bread.
From allrecipes.com
From allrecipes.com
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JACQUES COOKING AT HOME - HOME | JACQUES PÉPIN FOUNDATION
In this series of videos produced by Claudine Pépin, Tom Hopkins and the Jacques Pépin Foundation, Chef Pépin shares quick and accessible recipes prepared in his own kitchen. Chicken with Garlic and Vinegar Sauce. 5:49. Chicken Legs with Yams, Pearl Onions and Mushrooms. 5:17.
From jp.foundation
From jp.foundation
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JACQUES AND CLAUDINE PÉPIN TALK FOOD - THEKITTCHEN
Oct 28, 2015 · Both Jacques and Claudine have new cookbooks out. Jacques, who isn’t quite sure how many cookbooks he has written since over the years some where combined into bigger books, just released Jacques Pépin: Heart & Soul in the Kitchen. It includes 200 recipes showcasing the food he prepares at home for family and friends.
From thekittchen.com
From thekittchen.com
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ALL IN THE FAMILY - THE PROVIDENCE JOURNAL
May 06, 2015 · All in the family Such real-life stories . Sure, it’s been filled with glamour and television shows and international travel. ... She... 4 tablespoons unsalted butter, plus 1 to 2 teaspoons to grease pan. 1 sheet (10 by 10 inches) puff pastry (such as Pepperidge Farm). Preheat the oven to 350 ...
From providencejournal.com
From providencejournal.com
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‘THE CLEAN-PLATE CLUB IS NOT FOR US’: CLAUDINE PÉPIN ON ...
Mar 28, 2015 · The slim collection of 30 recipes is the new, first solo cookbook from Claudine Pépin. The very girl we watched grow up via her famous father’s cooking shows is now 49, an accomplished wine ...
From washingtonpost.com
From washingtonpost.com
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JACQUES COOKING AT HOME - HOME | JACQUES PÉPIN FOUNDATION
In this series of videos produced by Claudine Pépin, Tom Hopkins and the Jacques Pépin Foundation, Chef Pépin shares quick and accessible recipes prepared in his own kitchen. Chicken with Garlic and Vinegar Sauce. 5:49. Chicken Legs with Yams, Pearl Onions and Mushrooms. 5:17. Chicken Feet in Chinese Spicy Sauce.
From jp.foundation
From jp.foundation
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FRENCH COOKING FOR KIDS WITH CLAUDINE PÉPIN - ORGANIC ...
Feb 20, 2015 · The recent cookbook from Claudine Pépin, the daughter of famous French chef Jacques Pepin, has recently taken over the shelves of American bookstores, this time with an eye to uncovering French cooking for kids. "Kids Cook French: Les Enfants Cuisinent à la Française" is yet another collaborative effort from the father-daughter team who won ...
From organicauthority.com
From organicauthority.com
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CLAUDINE PÉPIN TEACHES COOKING FOR KIDS - THE NEW YORK TIMES
Mar 09, 2015 · The recipes often call for canola or peanut oil, but feel free to substitute with olive: “Kids Cook French: Les Enfants Cuisinent à la Française” by Claudine Pépin (Quarry Books, $21.99).
From nytimes.com
From nytimes.com
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CLAUDINE PÉPIN - JACQUES PÉPIN FOUNDATION
Claudine Pépin is the only daughter of Jacques Pépin and co-founder of the Jacques Pépin Foundation. Many of you have watched Claudine Pépin preparing delicious meals and sharing cooking techniques with her father, on “Jacques Pepin’s Kitchen: Cooking With Claudine” and “Jacques Pepin’s Kitchen: Encore With Claudine.” All three of their public television shows have received the
From jp.foundation
From jp.foundation
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KIDS (AND MOMS) COOK FRENCH WITH CLAUDINE PÉPIN – W4WN RADIO
Claudine Pépin. Married to a chef, Rollie Wesen, and mother to daughter, Shorey, Claudine now shares her knowledge in an interactive book for the entire family to experience the pleasures of cooking- and learning- about French food, tradition and culture. Kids Cook French is a charming book written in both English and French with recipes ...
From w4wn.com
From w4wn.com
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ENCORE: COOK WITH JACQUES AND CLAUDINE PÉPIN TICKETS, FRI ...
Join us for a culinary demonstration where Jacques and Claudine Pépin will cook together at home in support of the Jacques Pépin Foundation. About this event. The hour-long virtual webinar will showcase classic techniques and knife skills, including egg dishes and vegetable decorations, with an intimate look into Jacques’ home kitchen.
From cookwithjacquesandclaudine.eventbrite.com
From cookwithjacquesandclaudine.eventbrite.com
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JACQUES PEPIN WIFE, DAUGHTER, GRAND DAUGHTER, NET WORTH ...
Dec 11, 2021 · Jacques Pepin’s Daughter Claudia Renee Pepin. Claudine Renee Pepin was born on the 16 th of December 1968 and is 51 as we write. She is the only child of Chef Pepin and his wife, Gloria. Claudine is her father’s daughter in every sense of the world. In her mid-20s, she was already following his footsteps into the culinary world.
From famous-chefs.com
From famous-chefs.com
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FRENCH CHEF JACQUES PÉPIN MOURNS WIFE GLORIA FOLLOWING HER ...
Dec 07, 2020 · Jacques Pepin, seen here in 2017, had married wife Gloria in 1966. (Brad Barket/Getty Images) The post went on to detail Pépin and Gloria’s unwavering love for each other, particularly during ...
From foxnews.com
From foxnews.com
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CLASSIC RATATOUILLE | ESSENTIAL PEPIN : ESSENTIAL PEPIN
Sep 18, 2011 · 5–6 garlic cloves, crushed and very finely chopped (about 1 tablespoon) 1/2 cup water. 2 teaspoons salt. 1/2 teaspoon freshly ground black pepper. Heat 1/4 cup of the oil in one or, better, two ...
From ww2.kqed.org
From ww2.kqed.org
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SPINACH WITH BECHAMEL AND EGGS - THE WASHINGTON POST
Apr 01, 2015 · Claudine Pépin, daughter of legendary chef Jacques Pépin, tells the charming story behind this dish: She was 11, participating in a photo shoot with her dad for House Beautiful magazine.
From washingtonpost.com
From washingtonpost.com
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EPISODE 117: SWEET ENDINGS WITH SHOREY | KQED
Jan 05, 2016 · Episode 117: Sweet Endings with Shorey. Watch the tease to Sweet Endings with Shorey. Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up…! But she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick Tartine de Confiture.
From kqed.org
From kqed.org
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LET'S COOK FRENCH, A FAMILY COOKBOOK - BY CLAUDINE PEPIN ...
Feb 02, 2021 · Claudine Pepin came to cooking naturally; her father is the chef and teacher Jacques Pepin. In this concise, elegant cookbook for children - written in English and French, and illustrated by Mr. Pepin - she does not cook down to youngsters. The recipes are simple but serious and go well beyond kid food.
From target.com
From target.com
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