Jean-Paul Bourgeois

Jun 10, 2024 | themeateater.com | Jenny Nguyen-Wheatley |Jean-Paul Bourgeois |Wade Truong

Duration 30 minutes Serves 4 Chef’s notes This recipe is for those who appreciate the salty-sweet contrast of Hawaiian pizza. Similarly, pineapple and sticky teriyaki sauce offer a tasty contrast to these rich and savory burgers made with waterfowl breast and bacon. If you’d like, you can also add some cheese like pepper jack or mozzarella. Ingredients 1 lb. of skinless duck or goose breast(s), partially frozen4 slices of fatty, thick-cut bacon, partially frozenSalt and pepper1 tbsp.

Feb 22, 2024 | newsbreak.com | Jean-Paul Bourgeois

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Feb 22, 2024 | louisianacookin.com | Jean-Paul Bourgeois

“This isn’t a knife-and-fork kind of dish; this is a hand-and-bread kind of dish.

Apr 25, 2023 | themeateater.com | Jenna Rozelle |Wade Truong |Jean-Paul Bourgeois

Prep time 10 minutes Cook time 336 hours Course Preserves Skill level Beginner Season Spring, Summer Serves 6 yolks Chef’s notes If you’re lucky enough to have a flock of hens—at some point, in spring or summer, when they’re really laying, the day will come when you think you might be tired of eating eggs. Salt-cured yolks will revive you. The yolk is the only part of the egg that matters to the tongue, the whites serve mostly to protect this orb of flavor, in my opinion.

Mar 14, 2023 | themeateater.com | Wade Truong |Clay Newcomb |Kimi Werner |Jean-Paul Bourgeois

Gizzards seem to be a love-it or hate-it protein. To me, they’re a lot like hearts—hard-working muscle, dense with flavor. But unlike hearts, they’re extra chewy. There are a few approaches to cooking gizzards; the method you choose will depend on your end goal and jaw strength. You can tenderize them, or you can embrace the chewiness and cook them straight up. This fried gizzard recipe has an optional step for tenderizing, which honestly will make it more palatable for the majority of eaters.