How to Make Authentic Duck Breasts with Sweet and Sour Orange Sauce – Duck à l’orange | Canard à l'orange

A classic French recipe where pan fried duck breast are served with perfectly balanced sweet and sour orange sauce.

Get the recipe here.

Escoffier’s Poulet sauté Alice | French Cooking Academy

Chicken in a creamy cognac and mushroom sauce

Get the recipe here.

Classic French Recipes: Bœuf bourguignon | The French Cooking Academy

The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too.

Get the recipe here.

Blanquette of Pork / Blanquette de porc / Blanquette de veau | French Cooking Academy

Blanquette de porc / Blanquette de veau
Nov 25, 2017 • This French Ragout recipe is one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This recipe is quite versatile you can easily use various meat cuts and get wonderful results. The meat used are in France for that dish are veal, pork or chicken.

Get the printable recipe here.

WIKIPEDIA:

Blanquette de veau:

In English | En français | En español

Bouchée à la reine : A Warm Starter Fit for a Queen – A French Classic

Recipe:

Ingredients:

6 small vol au vents or 4 large ones (puff pastry casings) You can see a previous video to learn how to make them.

For the boiled chicken:

1 chicken (approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of chopped celery
100 grams of chopped carrots
1 large bouquet garni ( made with thyme, bay leaf, celery and parsley stalks)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 tablespoon of salt
Juice of half a lemon
1 length of cooking string to truss the chicken

For the velouté sauce (Parisian sauce):

1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushrooms (150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced (reserve some chicken meat to for serving)
1 egg yolk
Up to 200 ml of cream (heavy whipping creme or crème fraiche)
1 tablespoon of Cognac
1 tablespoon of chopped parsley
Salt and pepper to season

To ‘white cook’ the button mushrooms:

Water
1 tablespoon of butter
One squeeze of lemon juice

This vol au vent recipe has everything you would ever expect from a French classic dish. Personally, I like to describe it as an elegantly old-fashioned starter fit for Kings.

Some history:

With the pastry chefs of the court of Versailles, the queen of France, Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, King of Poland, is the historical origin of this traditional recipe of French gastronomy.

Inspired by pastries made from sweet puff pastry like the ‘wells of love’ created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.

Creamy Chicken with Morel Mushroom Sauce | Classic French Recipes

A specialty from the Franche-comte region: Poulet à la crème et aux morilles (avec du sherry).

Get the recipe here.

Crusty Mussel Bake with Homemade 'sauce velouté' | Moules au gratin

Moules au gratin is a great recipe for any occasion. This delicious ‘mussel bake' comprises mussels pre-cooked in the marinière style which are then mixed with a duxelles of mushrooms and a creamy shellfish velouté. The mussel bake can be topped with cheese or bread crumbs before it is broiled (grilled) for a few minutes in the oven, [or under the grill in the UK].

Get the printable recipe here.

Pork Chop with Creamy Mustard & Gherkin Sauce | French Bistro Recipes

Pork chop recipes: Creamy mustard & gherkin sauce : recipe on how to make a classic French dish called: côte de porc charcutière, or Pork chops in a mustard and gherkin sauce.

This step-by-step video recipe will show you how to cook meat using the "concentration" cooking method. This cooking method applies for anything that is pan-fried, roasted, grilled or sizzled.

Along with the pork chops, you will be able to see how to make what we called, in France, an instant sauce to go along your meat.

As always, it’s an easy-to-follow video and a delicious recipe. Make sure you don't forget to get some French baguette to dip into the sauce when you’re finished eating the meat.

This recipe is for 4 people.

Ingredients:

4 pork chops br /> 5 grams of butter mixed with 2cl of oil (to co\\ok the meat,
Salt and black pepper. to season the meat.

For the Sauce:

5 gm of finely chopped shallots
50 ml of dry white wine (French wine is ideal)
100 ml of veal or beef stock
5 gm of Dijon mustard
25 gm of gherkins (cut in Julienne or fine strips)
10-20 gm of butter (to finish the sauce)

The dish is usually served with freshly-made potato mash as it goes well with the sauce.