Claudine Pépin

Skillet Duck
Rating: Unrated
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For this easy recipe, the duck is fried in much the same method as souther fried chicken—in a covered pan so that steam develops—which keeps the meat extremely moist and tender.A special tip: If the duck isn't being served the day it's cooked, it can be prepared through Step 2 and refrigerated in the rendered duck fat, which protects it nicely for up to 4 days. When ready to serve, transfer the fat to a jar and reheat the duck, skin side down, in a covered skillet over high heat until warmed through; broil to recrisp the skin if necessary. The fat can be refrigerated for up to 2 months and used to sauté potatoes or other vegetables. More Incredible Duck Recipes
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Mussel and Potato Salad
Rating: Unrated
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Cooking the mussels for this tasty, mustard-dressed salad produces a cooking liquid that can be refrigerated for up to 2 days and used to enhance other seafood dishes.Plus: More Seafood Recipes and Tips
Mémé's Apple Tart
Rating: Unrated
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Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her small Lyons restaurant, Le Pélican. Unlike any other dough, hers achieved its tender, crumbly, airy texture from the combination of vegetable shortening, baking powder and warm milk mixed with the flour. He hopes you enjoy this taste he associates with food memories from his youth. Beautiful Desserts