Baton Rouge, Louisiana
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Le Creole - Holiday Duck Breast

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1 duck breast
salt and pepper
1 Tbsp. clarified butter


Preheat skillet
With a clean towel, dab duck breast dry
Cut slits in skin to allow for even cooking
Season with salt and pepper on both sides
Place butter in skillet and duck breast, skin side down
Cook on skin side for 5-7 minutes or until skin is crisp
Flip duck and cook for another 3-5 mins. or until cooked to desired temperature



1 carrot (peeled and diced)
1 large yellow beet (peeled and diced)
1 large Idaho potato (peeled and diced)
2 Tbsp. clarified butter
4 cups fresh spinach
½ cup julienned red onion
salt and pepper


Preheat oven to 350 degrees
Place carrot and beet in mixing bowl and toss with olive oil, salt and pepper
In separate bowl, do the same for potatoes
Spread both on separate cookie sheets and place in oven
Bake for approximately 15-20 mins. or until golden brown and tender
Remove from oven and allow to cool
In a large skillet, heat butter and saute onion until translucent
Add in potatoes, carrots and beets; cook for 2 mins., tossing occasionally
Add spinach and season to taste with salt, pepper and sugar
Cook until spinach is wilted and remove from heat

Apple Pie Gastrique


½ cup butter (divided)
8 Granny smith apples (peeled and diced)
3 cups rice wine vinegar
1 tsp. cinnamon
½ tsp. nutmeg


In saucepot, saute apples in ¼ lb. of butter
Add vinegar and sugar; bring to a boil
Add seasonings and cook for approximately 15 mins. to allow to thicken
Place mixture in a blender and blend until smooth
Place back in pot and fold in the remaining ¼ lb. butter, stirring constantly
Place to the side until needed

Sweet Potato Creme Brulee


2 sweet potatoes (peeled and cubed)
½ cup brown sugar
4 Tbsp. butter
1 tsp. cinnamon
½ tsp. salt


Boil potatoes until tender
Strain and place back into pot
Add butter, cinnamon, brown sugar and salt; mix until well mashed
Place aside until needed

For batter:

2 quarts heavy cream
1 ¾ cups white sugar
1 vanilla bean cut in half
2 ½ cups egg yolks

Place cream, vanilla bean and sugar in saucepot
Bring to a simmer, stirring constantly and remove from heat
Scrape vanilla bean and add to cream mix, discard bean
Place egg yolks in stainless mixing bowl
Temper cream mix a little at a time so eggs do not curdle
Return mix to pot; cook on low heat until slightly thickened, whisking constantly to keep from curdling
Strain mix and cool until needed

To Prepare:

Spread sweet potatoes in bottom of crème brulee dish
Pour batter over the top until 2/3 full
Place on sheet pan with water for water bath on bottom
Bake at 220 degrees for approximately 15-20 mins. or until set
Remove from oven and cool

To Serve:

Sprinkle raw sugar over top of brulee; torch until browned
Dust with powdered sugar, if desired


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