Thomas Keller & The French Laundry’s Roulade of Duck with Creamed Corn & Morel Mushroom Sauce recipe from the French Laundry cookbook.
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Thomas Keller’s French Laundry Cookbook:
Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
#frenchlaundry #thomaskeller #antichef
Recipe from French Laundry cookbook:
roulade of duck:
1 whole boneless duck breast (about 12 oz)
salt and pepp
allspice berries
2 leaves of savoy cabbage or swiss chard
creamed corn:
5 ears of corn
4.5 tb unsalted butter
salt and pepp
morel mushroom sauce:
4 oz morel mushrooms
3 tb unsalted butter
3/4 cup “quick” duck sauce
1 tsp each: minced shallot, chives, parsley
1 tb brunoise (minced and blanched carrot, turnip and leek)