Crispy Duck Laque

 Total Time:

25 hr 40 min

Prep
24 hr 10 min

Cook 1 hr 30 min

Ingredients

1/3 cup fish sauce
1 tablespoon thick soy sauce
2 tablespoons honey
2 teaspoons five-spice powder
1 (5 1/2 pound) Long Island duck
2 ounces fresh ginger, peeled and crushed
4 scallions, trimmed, halved crosswise, and lightly crushed

Directions

Whisk together the fish sauce, thick soy sauce, honey, and five-spice powder in a large dish. Carefully loosen the skin of the duck by gently running your fingers between the skin and the meat, trying not to tear the skin in the process. Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin. Drain and refrigerate the duck, uncovered turning occasionally, for 24 hours.

Preheat the oven to 425 degrees. Place the ginger and scallions in the cavity of the duck, then truss it with kitchen string. With a metal skewer, poke the skin of the duck a few times on the breast and legs. Place the duck, breast side down, on a rack and roast for 45 minutes, basting all 15 minutes. Turn the duck breast side up, and continue roasting until juices run determined, about 45 minutes.

Tarte tatin movie

 

 

World cuisine

The " World Cuisine " radiates the Institut Paul Bocuse and beyond borders ...
Gastronomy part to the influence of France abroad. It is part of our cultural heritage through the recognition of a true ancestral know-how .
With the primary purpose to provide technical and managerial expertise of the business of the hotel , catering and culinary arts, the Paul Bocuse Institute prepares students from all continents with the best careers in the world. An international dimension indispensable, given the sector, notably in 2004 motivated the creation of the Worldwide Alliance at Institut Paul Bocuse . This unique alliance of its kind today comprises 15 schools and universities, among the best in the country , around the sharing of best teaching practices , the transmission of French know-how and sharing of culinary cultures . Institut Paul Bocuse also developing for more than ten years of consulting projects and engineering training at the request of public and private institutions. It exports its expertise and management, while promoting the influence of the art of French living around the world.
Founded in 2004, the Institut Paul Bocuse WorldWide Alliance brings together 15 partners from 15 countries among the best schools and universities in the world in the management of hospitality and culinary arts : South Africa , Brazil, Canada , Chile, Colombia , Ecuador, United States , France , Finland, Greece , Japan, Mexico , Peru, Singapore and Taiwan. Each university selects its best students to attend an exclusive four-month program at the Paul Bocuse Institute . This training each year to forty students hone their techniques, discover the French culture, but also to share and develop their own culinary culture in a truly international environment.
This year, the Institut Paul Bocuse has welcomed students from the 9th WorldWide Alliance Promotion 2013. After 16 weeks of high school , dumping ended with the traditional contest " World Cuisine ". The objective of this challenge held on September 12 was to implement their techniques and creativity through culinary achievements and set a table for two guests, inspired by the traditions of their country. Flanked by two chefs , teachers Institut Paul Bocuse , their mission was to prepare a typical dish from their country imposed two products : mackerel and duck. They were then evaluated by a special composed of consuls in the United States , Colombia, Peru, Japan, Brazil , Finland and Ecuador jury , their chefs - teachers of the Institute and several members of the Board of Directors with Seb and Bonduelle groups.
After an intense competition , Ecuador represented by David , Valeria , Julia , Javier and Isabel from the Universidad San Francisco de Quito, has proudly hoisted on top of the podium . Ranks second with Nike Finland , Juha Olli and Haaga Helia University . Bronze medal for Peru represented by Cynthia , John and Reuben , Universidad San Ignacio de Loyola. The jury praised all the teams for the originality and quality of the dishes .
For nearly ten years , the Institut Paul Bocuse comes in many countries and successful development projects at the request of public and private institutions. It exports its expertise and engineering training and management of international business in the hotel , catering and culinary arts while promoting the influence of the art of French living and enhancing the cultural specificities of partners from all continents.
In addition and for the first time since its inception , the Institute has chosen Singapore in 2011 and Peru in 2012 to deliver beyond its borders and its Culinary Arts Restaurant Management program. He also co- delivers a Master in Management and Culinary Innovation with the University of Applied Sciences Haaga Helia (Helsinki , Finland).
The " Kitchen of the World" contest was organized in conjunction with the Observatory meals and culinary practices of the Paul Bocuse Institute under the direction of Claude Fischler, sociologist and director of research at the Centre National de la Recherche Scientifique . The purpose of this observatory is to collect data from cross-cultural comparison , with the partner universities of the WorldWide Alliance and researchers of the Research Centre of the Institut Paul Bocuse .
Particularly moved to the idea of ​​separate but happy to have lived a great adventure at the Paul Bocuse Institute , students of the WorldWide Alliance are now ready to apply French culinary techniques handed down by the Institut Paul Bocuse in respect of each of their culture.
These initiatives confirm the importance and the place given to French expertise in the training of future professionals worldwide .

How to cook the best tarte tatin

  Ingredients for Tart Tatin:

     8-10 apples
     150 g butter
     150 to 200 g caster sugar
     200 to 250 g of pastry
     cinnamon (optional)

1.)
To make a tarte tatin, first prepare all the ingredients.








2.)
In a cake pan, put the butter and sugar. 
 Ask the pan on the flame of the stove.


 

 3.)
With a wooden spoon mix the two.

 


4.)
Make a caramel brown.  
Be careful not to let it darken too, would give a bitter taste to your pie.
Allow the caramel color to your liking (more or less clear). 
 Remove from heat.
 

 5.)
Peel, core and cut apples into quarters.  
To save time, you can use this cutting-apples. 


 
6.)
Arrange apple slices over cooled caramel 




 7.)
If there are apples, cut into smaller pieces and arrange on top. 
Add cinnamon. (optional) 
At this point in the recipe, to accelerate the cooking apples,
cover the potatoes with foil and cook for a few minutes 
(5-10 minutes) on high heat.  
Thus, apples are well impregnated with the caramel will melt and they will be half-baked.

8.)

Dusting your work. Roll out dough 3 or 4 mm in thickness slightly greater than the diameter of the mold disk.

9.) 
Cover the potato dough.



 
10.)
The back edge to the interior of the mold.



 

11.)
Bake in hot oven (180-200 ° C) until cooked the pastry. 




 
12.) 
The dough is almost cooked and the caramel begins to rise on the sides. At the end of cooking, remove the pie from the oven. 


 
13.)After cooking, cover the pan with a larger mold and unmold your apple pie while it is still hot. After it is too late! 
Beware of splashing boiling caramel! 
She uses nature without custard or cream, or ice. Otherwise it is no longer called Tarte Tatin !

it's time to eat now