It always feels like Parisians have it all together. They clothes are top notch, they’re cultured, they eat, make and serve the best food. Laurent Buttazzoni has put out a cookbook complete with tips so that at least we can nail the cooking and entertaining part of being a Parisian. Checkout these tips from Diner à La Maison: A Parisian’s Guide to Cooking and Entertaining at Home.
Laurent Buttazzoni is a celebrated French architect, interior designer and loved host of the Parisian dinner party scene. He knows what is needed to put on a perfect dinner party that doesn’t send you into a frenzy beforehand.
Mercedes Chili Beans: A perfect dinner party idea with guacamole and margaritas. Everyone will want an invite. 
The pages of his new book are filled with simple, yet colorful and elegant table settings and foods, shot right in his home. The recipes feature easy weekday hits, seasonal tips, and guides to more extravagant weekend holiday meals, each with decor suggestions for the table. Plus, there’s a super helpful shopping guide so you can see what a Parisian keeps in their pantry, no matter your budget.
Practice Makes Perfect
For the first dinner you host, start with a weekday recipe, even if it is a Saturday night. Similarly, keep the table simple with a solid set of white dishes, cloth napkins and perhaps a vase of flowers. You can slowly amp up the complexity of the decor and the dishes as you become accustomed to hosting.
Buy the Best Ingredients Your Budget will Allow
Maybe you’re not looking to splurge on steaks that are $20 a pop, but you can buy fresh vegetables and great bread, for example. Simple and flavorful ingredients go a long way.
Slow-Cooked Bonito Salad with White Beans: A great meal for a hot summer evening or served at a luncheon.
If a Guest Asks What to Bring…
Take them up on it! They’re offering to make your hosting job easier. Be specific about the best item that will go with the meal, they will appreciate the direct suggestion and the ability to contribute.
Duck Breast à L’Orange: A perfectly hearty meal served with bread and an endive salad.Check out the recipe below!
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Duck Breast à L’Orange
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crispy duck breasts are bathed in a sweet-tart orange sauce. Served with honey-caramelized turnips for a delightful contrast.
Ingredients
- 2 large duck breasts
- 1/2 orange (juiced, with peel finely chopped or grated)
- 4 tbsp honey
- Salt and freshly ground black pepper
- 2 lbs (907 g) small turnips
- 2 tbsp butter
- 3 tbsp honey
- Salt and freshly ground pepper
Instructions
- Heat a skillet.
- Make several incisions in the skin of each duck breast in a criss-cross pattern, being careful not to cut into the flesh.
- Sear the duck breasts skin side down in the hot skillet for about 15 minutes, spooning off the fat as it melts.
- Turn the duck breasts over and cook for about 3 minutes.
- Remove the duck breasts from the skillet and let them rest under aluminum foil for 10 minutes.
- Cut each duck breast widthwise into 6 slices.
- Pour honey and orange juice and zest into the hot skillet and reduce heat to low.
- Stir until the ingredients form a sauce.
- Place the duck slices on a serving platter and pour the sauce over them.
- Serve the duck breast slices hot with the caramelized sauce.
- Turnips
- Peel and trim the turnips, leaving about ½ inch (1 cm) of the green stems. Halve any large turnips.
- Place the turnips in a pot, half-cover with water, and cook over medium heat until the water evaporates and the turnips are tender but not too soft (about 15 minutes).
- Reduce the heat, melt butter in the pot to coat the turnips, stir in honey, season with salt and pepper, and caramelize gently.
Notes
- For perfectly crispy skin, score the duck breasts deeply but avoid cutting into the meat.
- To make ahead, prepare the orange glaze separately and reheat gently before serving. Store the duck breasts separately, refrigerated.
- Substitute maple syrup for honey in both the glaze and the turnips for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 duck breast
- Calories: 500
- Sugar: 20
- Sodium: 300
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What type of duck breast should I use for Duck Breast à L’Orange?
Look for high-quality duck breast, preferably from Moulard or Peking ducks, as they have a good balance of meat and fat for this recipe.
How do I achieve crispy skin on the duck breast?
Start by scoring the duck skin in a crosshatch pattern and cooking it skin-side down in a cold skillet, gradually increasing the heat to render the fat and crisp the skin.
What can I substitute for orange juice if I don’t have fresh oranges?
If fresh oranges aren’t available, you can use high-quality bottled orange juice, but be sure to choose one without added sugars for the best flavor.
