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The Little Paris Kitchen: 120 Simple But Classic French Recipes Hardcover – February 5, 2013
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Featured Recipe from The Little Paris Kitchen: Canard à l’Orangina (Duck with fizzy orange)
Serves 4 as a main
When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish.
For the Marinade:
- finely grated zest and juice of 1 orange
- 1 tbsp olive oil
- ½ tsp ground cumin
- 1 tsp salt
To Make the Marinade
Mix together the orange zest and juice with the olive oil, cumin, and salt.
- 4 duck legs
- 7 tbsp orange soda
- 2 tbsp Cointreau
- a pinch of salt
- 1 tsp red wine vinegar
- 4 oranges, cut into segments
Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).
Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices.
Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat, and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer for another 5 minutes.
Serve the duck legs hot, with the orange segments and sauce.
Preparation time: 20 minutes
Resting time: 1 hour–overnight
Cooking time: 1 hour
'The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it.' - New York Times
'Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill' - Huffington Post
More About the Author
Rachel's third book "The Little Paris Kitchen" has caught the attention of readers all around the world. Her popular presence on the BBC television network has created a global following; thanks to the success of her television series also entitled "The Little Paris Kitchen".
Her role as an international food creative has spanned six-course dinners and workshops in places as far-flung as London, Paris, Berlin, Milan, Melbourne, Sydney and Buenos Aires.
In addition to "The Little Paris Kitchen", Rachel's books include "Barres à céréales, Granola et Muesli faites maison" and "Pâtes à tartiner" published by Marabout.
Rachel's fourth cookbook, "My Little French Kitchen" was published in Autumn 2013.
Her TV shows "Rachel Khoo's Kitchen Notebook: London" and "Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook" both aired worldwide in 2014. A DVD edition of Rachel Khoo's Kitchen Notebook Cosmopolitan Cook is available in German, "Europa in Meiner Küche", with an option to watch in English.
Rachel's fifth cookbook, "Rachel Khoo's Kitchen Notebook", was published spring 2015.
Her latest TV series "Rachel Khoo's Kitchen Notebook: Melbourne aired Summer 2015 and will be airing worldwide later in the year.
(Note: author photo credit - David Loftus)
Top Customer Reviews
Beautifully displayed with a photo of every recipe (unlike the majority of books from Rachel RAY who has to be a cheap s*** and cut quality for the sake of profits), THIS Rachel went to the trouble to warn would-be chefs with little hints to avoid disasters (as in her exquisite creme brûlée recipe).
Never prepared French food? Rachel includes a great 'French Basics' section in the back of the book that explains the importance of sauces and dressings and gives over 10 different recipes (Hollandaise, Mayonnaise, Bechamel, etc.). Oh, and there's a weight and temperature conversion chart in the back for those who don't want to wait for the U.S. version of this book and get on with the U.K. edition.
All in all, a great book if you want to try your hand at basic French food with a touch of British flair. Well done, Rachel Khoo!
Classics like boeuf bourguignon is simple. Ingredient list looks intimidating but it really isn't I've seen much longer list with method lot more complicated.
Other interesting dishes Poulet au citron et lavande, poulet aux champignons... are really easy and really good.
She also shows some of the more interesting cooking method such as en papillote. Literally cook your dinner in parchment paper. So no mess to clean up. Just wad the paper up and into trash. Typicaly en papillote is with fish and she chose to do with trout. you could substitute salmon or even rockfish, cod, sole, flounder, cat fish too if you want. I would use even good quality carp with its mild delicate flavor.
If nothing else enjoy the great photography!! And see her youtube video. She'll make you happy and smile!!
lardon substitute: canadian bacon or smoked bacon of some sort decide which one according to your taste.
Creme Fraiche can be found at Trader Joe. Chevre cheese also at Trader Joe's...
Mussel steamed in wine is another classic. simple yet so good. Puff pastry, chouquette, is easy but will make you look like a professional cook. Another classic millefeuille is rustic and simple yet looks like a million bucks and decidedly decadent.
BUY THIS BOOK!!
Most Recent Customer Reviews
Loved my first meal that I cooked out of it with an Autralian friend who likes to cook too. He added his insight as he is often in Paris and had attended cookery schools there... Read morePublished 10 days ago by Lauren in SA
Great pictures and tasty food. Tried these and they are honestly doable for s mom with 2 kids.Published 22 days ago by alexandra aldrin
Great cookbook. Interesting twists on many classic French recipes. Highly recommended.Published 3 months ago by Max
Nothing special about this book. Most recipes are not that great. Not a fan.Published 3 months ago by Summit Seeker
Very charming book. Love her presentation of food. Lots to learn from her. Working my way through the book, cooking everything.Published 4 months ago by D. Griffin