Elegant Escoffier-Inspired Christmas Feast: Pot Roasted Chicken with Champagne and Morel Mushrooms
Celebrate Christmas in style with champagne and morel mushrooms in this amazing pot roasted chicken dish straight from the elegant Escoffier era.
Recipe:
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Duck Confit (French Slow Roasted Duck Legs)
Duck Confit is the world famous French dish where duck legs are slow roasted in duck fat until fall apart tender before crisping the skin until impossibly golden. Marinated with herbs and spices, this traditional French recipe is not just impressive to see and eat, it's incredibly easy and one of the most convenient make-ahead dinner party mains ever!!
PRINT RECIPE:
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
Classic French Cassoulet
This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!
RECIPE ---
Traditional Cassoulet with Duck Confit, Toulouse Sausage and Pork Belly
Hi there, as there are some problems with the sound track volume on this video, i made a different remake you can watch here:
This traditional recipe is inspired by the 1929's cookbook “Le Festin occitan” written by chef Prosper Montagné. It is still made the traditional way in Castelnaudary the town of cassoulet's origin.
There is no simple, easy or quick way to make cassoulet, This authentic dish needs labor, patience and a procedure of low and slow cooking and baking, that's what distinguishes cassoulet from any other bean stew
You can find some more history here:
Detailed recipe:
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the cassole, a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The quarrel over the region and town of origin of the cassoulet appeared at the end of the 19th century when a magazine “La Revue Méridionale” published an article in 1890 claiming that the only authentic cassoulet comes from Castelnaudary.
You can find many variations of cassoulet recipes, the most renowned are those from Castelnaudary, Carcassonne and Toulouse.
One of the oldest cookbooks in France, the 14th century: le Viandier written by Taillevant, (his real name was Guillaume Tirel, a cook for several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen.
Ingredients: 5 persons
5 duck legs
5 sausages (Toulouse style)
1 kg pork belly
400 grams salted bacon
Pork bard (pork rind traditionally)
(To cover the oven plate)
1 kg duck fat for cooking
1 kg white beans
(Lingots Lauragais or Tarbais in France)
(Cannellini or great northern beans as alternative)
2 garlic bulbs
1 onion
2 carrots
2 celery stalks
1 leak
4 poultry stock cubes
(Chicken and pork bones traditionally)
1 bunch of thyme
8 bay leaves
4 cloves
1 nutmeg
1 tbsp black peppercorns
2 tbsp crushed black peppercorns
Course sea salt
Convection oven: 170° Celsius for 3 ½ hours
Classic oven: 180° Celsius for 3 ½ hours
HELPFULL LINKS:
The gourmet Gambit web site;
Watch more Recipes here:
Facebook:
YOUTUBE MUSIC LIBRARY:
Going Going Gone: The 126ers
Calgary Hill: Silent Partners
Log Cabin: Silent Partners
Strolling Through: The 126ers
Summer Nights: The 126ers
Yard Sale: Silent Partners
Cassoulet with Duck Confit & Garlic Sausage
Cassoulet is one of the all time great comfort foods. It's rich, hearty, and jam packed with flavor making it perfect for any of those colder winter nights when you just need to warm your soul! Duck Confit and Chef Martin's Bauernwurst available at Coastal Seafoods.