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French
Classic Duck Confit with Herbs de Provence
Deeply satisfying Duck Confit with Herbs de Provence, balanced between sweet, salt and heat.
French
Free recipe
Slow-Braised Creme Brulee and Pearl Onions
Deeply satisfying Creme Brulee and Pearl Onions, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb creme brulee
- 1 medium unsalted butter
- 1 lb shallot
- a pinch fresh thyme
- 4 oz dry white wine
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Bring the cold ingredients to room temperature so everything blends evenly.
- Mix the base until just combined -- overworking is what makes a bake tough.
- Get it into the oven promptly and resist the urge to open the door early.
- Let it cool and set properly; the patience is what makes it clean to slice.
Keep cooking
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Our Cassoulet leans on unsalted butter and patience: kissed with char and smoke, then finished with Fresh Thyme.
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Rustic Croque Monsieur with Crusty Bread
Rustic Croque Monsieur with Crusty Bread -- balanced between sweet, salt and heat.