Linked Data Explorerhttp://worldcat.org/entity/work/id/1169806336
Julia and Jacques Cooking at Home. Duck
The classic of fine French cuisine, duck, is the subject of this episode. Julia Child and Jacques Pépin take the challenge out of cooking this fowl and demonstrate several recipes. Julia prepares whole Roasted Duck, while Jacques makes Pan-Roasted Duck, glazed with shallots and parsnips. Together, the chefs create a Warm Duck Salad combining slices of juicy duck breast and duck giblet with garlic, mustard, and delicate salad greens, sprinkled with crispy, roasted duck skin.
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- http://worldcat.org/entity/person/id/2638315971
- http://worldcat.org/entity/person/id/2645075701
- http://id.loc.gov/authorities/subjects/sh85114590
- http://worldcat.org/entity/person/id/2634200046
- http://worldcat.org/entity/person/id/2645117037
- http://id.worldcat.org/fast/1754404
- http://id.worldcat.org/fast/1754966
- http://id.loc.gov/authorities/subjects/sh2010008400
http://schema.org/description
- "The classic of fine French cuisine, duck, is the subject of this episode. Julia Child and Jacques Pépin take the challenge out of cooking this fowl and demonstrate several recipes. Julia prepares whole Roasted Duck, while Jacques makes Pan-Roasted Duck, glazed with shallots and parsnips. Together, the chefs create a Warm Duck Salad combining slices of juicy duck breast and duck giblet with garlic, mustard, and delicate salad greens, sprinkled with crispy, roasted duck skin."@en
http://schema.org/name
- "Julia and Jacques Cooking at Home. Duck"@en