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The Little Paris Kitchen: 120 Simple But Classic French Recipes by [Khoo, Rachel]

The Little Paris Kitchen: 120 Simple But Classic French Recipes Kindle Edition

4.5 out of 5 stars 273 customer reviews

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Editorial Reviews

Amazon.com Review

Featured Recipe from The Little Paris Kitchen: Canard à l’Orangina (Duck with fizzy orange)

Canard a lOrangina

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.

The Duck
  • 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

Review

"This cookbook offers plenty of visual inspiration for Francophiles who like rustic, honest foods. Already popular abroad, it's a nice introduction to French home cooking." - Library Journal

'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

Product details

  • File Size: 12213 KB
  • Print Length: 288 pages
  • Publisher: Chronicle Books LLC (January 11, 2013)
  • Publication Date: January 30, 2013
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00BJ7G1VK
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #112,252 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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