Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash the oranges and remove the zest that you keep. 2. Cut the leftover orange into thin strips.

3. Scald them for two minutes and then drain them. 4. Peel the oranges and cut them into quarters. 5. Add the sugar to a saucepan over low heat to form a caramel, vinegar, port, orange juice, and zest. Reduce to 1/3 6. Add the stock, 7. Reduce to ½

Cooking the duck breasts:

8. Cut the duck breasts by crisscrossing the skin with a sharp knife. 9. Put the duck breasts in a casserole dish or a large frying pan and cook them for 2 minutes over high heat on the skin side and then 3 minutes over low heat on the other side. 10. Add the orange segments and the preparation with the caramel and orange zest and cook for 5 minutes over high heat

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