Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 23

1. 1.Techniques and Recommendations in Preparing Grilled Foods
   

2. 2.Dressing, Trussing, and Roasting Methods for Ducks
   

    RECIPES

    Canard à l’Orange

    Poulet Grillée à l’Americaine, Sauce Diable