A French Twist on Classic American Traditions
Thanksgiving is the epitome of tradition, a time to gather with family and friends, to share in the bounty of the harvest, and to express gratitude for life’s blessings. The heart of the celebration is the feast, where classic American dishes like roasted turkey, mashed potatoes, stuffing, and pumpkin pie reign supreme. But what if you could elevate your Thanksgiving meal this year by infusing it with a touch of French elegance, refinement, and flair? By weaving in some classic French recipes, you can transport your guests to the heart of France without leaving the comfort of your home.
Imagine the aromatic richness of a Duck à l’Orange Terrine, a luxurious blend of duck and pork marinated in citrus and served as an appetizer. Picture buttery Pomme Duchesse potatoes, elegantly piped and golden-brown, standing in as a sophisticated yet comforting side dish. Envision the decadence of Duck Rillette, a slow-cooked, melt-in-your-mouth spread served on crusty bread. These are the kinds of dishes that can add new dimensions to your holiday meal, bringing new textures, flavors, and excitement to your Thanksgiving table.
French cuisine is deeply tied to tradition, with centuries of history that emphasize the joys of good company and the celebration of seasonal ingredients. While many of us think of French food as being reserved for fine dining or elaborate occasions, the truth is that French cooking is all about technique, love of ingredients, and creating memorable moments around the table. And what better time to embrace the art of French cooking than at Thanksgiving, when food and family take center stage? Bring the Taste of France to Your Thanksgiving Table !
In this article, we'll explore how to bring French culinary elegance to your Thanksgiving table with some timeless French recipes that add richness and refinement to your holiday feast. Whether you’re looking for new appetizers, sides, or desserts, these dishes will bring something new and exciting to your table while honoring the heartwarming traditions of Thanksgiving.
Duck à l’Orange Terrine: A Rich, Flavorful Appetizer with a French Twist
Thanksgiving is all about sharing, and what better way to start the meal than with an appetizer that is as luxurious as it is festive? The Duck à l’Orange Terrine is a beautiful blend of tender duck, succulent pork, and the fresh zest of oranges. The dish combines two classic ingredients in French Cuisine: duck and orange, which have been paired together in French kitchens for centuries. The result is a terrine that is both rich and aromatic, perfect for spreading on crusty baguette slices or served with a glass of wine before the main course. The combination of duck and orange has been a staple of French cuisine since the 16th century, likely originating during the reign of King Henry IV. This pairing was considered a perfect balance of savory and sweet, a hallmark of French cooking. The terrine format is a more modern take on the traditional duck à l'orange, allowing the flavors to meld together into a cohesive, spreadable texture that’s ideal for an appetizer course.
The preparation for this terrine requires a few days of marinating, but the end result is well worth the effort. Duck leg and filet are combined with pork, seasoned with orange zest and juice, and marinated overnight with a splash of Grand Marnier or Cointreau. The gratin a mixture of bacon, mushrooms, shallots, and duck liver is cooked and then mixed with the meat before being minced and set into a terrine. After a slow cooking process in a water bath, the terrine is left to cool and set in the fridge, resulting in a delicious, smooth, and flavorful spread. This terrine serves as a great introduction to your Thanksgiving meal and a new tradition to enjoy with loved ones.
Recipe
For 1kg terrine
Ingredients
350g Duck meat (leg and filet)
650g porc meat (belly, shoulder, neck)
16g salt
2g pepper
2g 4 spices
1 egg
2 oranges
Grand Marnier / cointreau
Gratin
40g unsmoked bacon diced
40g mushrooms chopped
40g chopped shallot
1 tbsp duck fat
2 duck liver
Bigarade
15g sugar
1 tbsp Xérès vinegar
2 tbsp duck stock + stock to fill up the terrine after cooking
Method
Day 1
Cut the duck filet and thigh in long thin stripes
Cut the lean pieces of porc in long thin stripes
Cut the orange skin (without any white) in small julienne
Blanch the julienne, cool it down.
Mix the stripes with the julienne, some seasoning and alcohol, leave it to marinated overnight in the fridge
Prepare the gratin:
Sweat the bacon in duck fat, add the shallot and mushroom. When the water has evaporated add briefly the livers, flambé with brandy. Let cool down completely.
When cold, mix with the meat for mincing, add the remaining seasoning and leave it to marinated overnight in the fridge.
Bigarade:
Make a caramel with the sugar and vinegar. Deglaze with the orange juices.
Let cool.
Day 2
Make the terrine:
Mince the meat and gratin.
Blend well with the stripes, bigarade, egg and stock.
Fill up a terrine and leave in the fridge overnight.
Day 3
Start cooking at 200ºC/392ºFto get a small coloration, after about 10/15 mn cook in a ban marie at 110ºC/230ºFuntil the middle reaches 75ºC/165ºF
When cooked fill up the terrine with some hot stock.
Let cool then store in the fridge overnight.
Duck Rillette: A Deliciously Rich Spread for Your Thanksgiving Table
If you love the idea of duck but want something a bit more casual yet still luxurious, Duck Rillette is the perfect choice. This French classic is made by slow-cooking duck legs in their own fat until the meat becomes tender and can be shredded into a rich, spreadable consistency. This spread can be served on freshly baked bread, crackers, or toast, making it an ideal appetizer or snack during the Thanksgiving festivities.
Duck rillettes, like many French dishes, were originally created as a method of preserving meat before refrigeration. The slow-cooked duck was shredded and packed with fat, ensuring it lasted longer while keeping the meat tender and flavorful. Over time, rillettes became a beloved dish in French homes, served at picnics, holidays, and family gatherings. This rustic yet refined dish perfectly complements the spirit of Thanksgiving, where sharing and savoring are at the heart of the celebration.
The process of making duck rillettes involves slowly braising the duck legs in duck fat, which renders out the fat and helps preserve the meat’s flavor. After several hours of slow cooking, the meat is shredded, mixed with some of the rendered fat for a creamy texture, and seasoned with salt and pepper. The result is a rich, smooth spread that is perfect for spreading on a piece of crusty bread. You can also prepare the rillettes ahead of time, allowing the flavors to meld overnight and ensuring that your holiday meal runs smoothly.
Recipe
Ingredients
4 duck legs (with skin)
1L duck fat (or more if needed)
1 small onion, chopped
3 cloves garlic, minced
1 bay leaf
2 springs thyme
1/2 teaspoon ground cloves
Salt and freshly ground black pepper, to taste
Instructions:
Prepare the Duck:
Preheat your oven to 135°C/ 275°F
Season the duck legs generously with salt and pepper.
Cook the Duck:
In a heavy, oven-safe pot, melt 2 tablespoons of duck fat over medium heat.
Add the duck legs, skin side down, and cook until the skin is golden and crispy, about 5-7 minutes per side. You want the fat to render out as much as possible.
Remove the duck legs from the pot and set aside.
Add Aromatics:
In the same pot, add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Slow Cooking:
Return the duck legs to the pot, along with the bay leaf, thyme, and ground cloves.
Add enough duck fat to almost cover the legs (you may need to melt additional duck fat if required).
Cover the pot and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the duck meat is extremely tender and easily falls off the bone.
Shred the Duck:
Remove the duck legs from the fat and allow them to cool slightly.
Once cool enough to handle, remove the skin and bones, and shred the duck meat into fine pieces using your fingers or a fork.
Mix the Rillettes:
In a mixing bowl, combine the shredded duck meat with a few tablespoons of the reserved duck fat (enough to make the mixture smooth and spreadable). Season with additional salt and pepper if necessary.
Add a little more duck fat for a creamier consistency, if you prefer.
Pack the Rillettes:
Transfer the mixture into jars or small serving dishes.
Press it down gently to compact the meat and cover the top with a thin layer of melted duck fat to seal it.
Chill:
Cover the jars or dishes and refrigerate for at least a few hours, or preferably overnight. This allows the flavors to meld and the texture to firm up.
Serve:
Serve the rillettes chilled or at room temperature with crusty bread, cornichons (small pickles), and mustard.
Storage:
Duck rillettes can be stored in the refrigerator for up to 1 week, and the fat seal will help preserve them. They can also be frozen for longer storage.
Pommes Duchesse: A French Take on Mashed Potatoes for Your Thanksgiving Feast
Mashed potatoes are a beloved side dish on Thanksgiving, but Pommes Duchesse take this classic comfort food and elevate it to something elegant and refined. This French side dish is made from mashed potatoes that are enriched with butter and egg yolks, then piped into small rosettes and baked until golden brown and crisp on the edges. The result is a beautiful, bite-sized side that’s perfect for serving at a holiday table.
Pommes Duchesse were created in 19th-century France and named after the Duchess of Angoulême, the daughter of King Louis XVI. The dish was created as a sophisticated way to serve mashed potatoes, transforming them from a humble side into something suitable for royalty. While these potatoes are rich and indulgent, they also offer a comforting familiarity that fits seamlessly into any Thanksgiving spread.
To prepare Pommes Duchesse, boiled potatoes are mashed and mixed with butter and egg yolks to create a smooth, creamy mixture. A bit of nutmeg is added for flavor, and the mixture is piped into small rosettes on a baking sheet. These little potato mounds are then baked until golden and crispy, creating a contrast of textures that’s both delightful and decadent. These potatoes pair perfectly with your turkey, stuffing, and gravy, and will surely become a new Thanksgiving tradition.
Recipe
Ingredients
1 kg (2.2 lbs) potatoes (starchy variety like Russet or Yukon Gold)
50 g (3.5 tbsp) unsalted butter, softened
3 egg yolks
Salt and pepper, to taste
Pinch of ground nutmeg (optional)
Method
Peel the potatoes and cut them into large chunks. Place them in a large pot of salted water and bring to a boil.
Cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Let them sit for a minute to steam off any excess moisture.
Mash the potatoes using a potato masher or, for a smoother texture, pass them through a potato ricer.
While the potatoes are still warm, stir in the softened butter, and mix until fully incorporated.
Add the egg yolks one at a time, stirring well after each addition.
Season with salt, pepper, and a pinch of ground nutmeg for a subtle warmth.
Preheat your oven to 200°C (390°F).
Transfer the mashed potato mixture into a piping bag fitted with a large star-shaped nozzle.
Pipe small mounds or rosettes of potatoes onto a baking sheet lined with parchment paper, spacing them a little apart. Make sure they are evenly sized for consistent baking.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden and slightly crisp.
Serve:
Serve your Pommes Duchesse hot as a side dish, perfect with roasted meats, poultry, or a festive meal.
Chef’s tips:
For extra flavor, you can add grated cheese (like Parmesan or Gruyère) to the potato mixture before piping.
Make sure the potatoes are smooth and lump-free for the best piping results.
You can prepare Pommes Duchesse in advance and refrigerate them before baking. Just be sure to bring them back to room temperature before putting them in the oven.
Lobster and Sweetbread Medley: An Exquisite, Decadent Main Course
For those looking to add a bit of luxury to their Thanksgiving meal, Lobster and Sweetbread Medley offers an indulgent, French-inspired main course that is sure to impress. This dish combines the delicate sweetness of lobster with the richness of sweetbreads (thymus glands), paired with a flavorful lobster sauce and served alongside perfectly cooked vegetables and puff pastry. It’s a stunning dish that speaks to the elegance of French gastronomy and the joys of feasting with loved ones.
Lobster has long been a prized ingredient in French cuisine, associated with fine dining and special occasions. Sweetbreads, too, are considered a delicacy in French cooking, prized for their tender texture and mild flavor. This dish brings together the best of both worlds in a harmonious, refined combination that embodies the French culinary tradition of haute cuisine.
The lobster is prepared by cooking it in a flavorful broth, and then the lobster meat is carefully extracted from the shell. Sweetbreads are blanched, seared, and finished in the oven for a crispy exterior and tender interior. The lobster heads are used to make a rich, aromatic sauce that’s reduced and flavored with Espelette pepper and cognac. The dish is garnished with vegetables, puff pastry, and a drizzle of lobster sauce, making it a show-stopping centerpiece for your Thanksgiving meal.
Recipe
Serving 4 people
Ingredients
2 lobster (500 g x 2)
600 g of sweetbreads
Lobster cooking broth:
½ fennel
1 g of Espelette pepper
5 g of coarse salt
peppercorn
2 L of water
Lobster sauce:
The lobster head, cut into pieces
5 cl of olive oil
½ fennel
½ white onion
10 g of butter
10 g of tomato paste
1 g of Espelette pepper
3 cl of Cognac
10 cl of white wine
1 branch of thyme
2 g Timut pepper
Salt and white pepper to taste
Garnishes:
300 g of carrots
1 g of tonka bean
1 sprig of thyme
60 g of butter
Salt to taste
2 g of sugar
beans
carrots
1 mini fennel
1 zucchini
200 g of puff pastry
Method
Lobster:
Start by preparing a broth with fennel, Espelette pepper, whole peppercorns, and coarse salt.
Separate the head, body, and claws of the lobster. Insert a spoon into the lobster’s tail from the ventral side between the shell and the flesh—this helps keep the tail flat during cooking.
Cook the tail for 3 minutes and the claws for 5 minutes. Shell the lobster carefully, making sure not to damage the flesh.
Sweetbreads:
Soak the sweetbreads overnight in a container filled with cold water and ice cubes.
The next day, blanch the sweetbreads in salted water for 5 minutes from the point of boiling. Transfer to an ice bath.
Once cold, place the sweetbreads in a dry kitchen towel under pressure for 2 hours to remove any remaining water.
Peel off any nerves and outer membranes. Before serving, season the sweetbreads and sear in a pan.
Finish cooking in the oven at 170°C/338°F for 10 minutes.
Lobster Sauce:
Prepare a lobster sauce with the head cut into pieces. In olive oil, caramelize the lobster head pieces over high heat. Add butter and the aromatic garnish (fennel, onion, tomato, pepper, thyme, basil).
Flambé with Cognac and deglaze with white wine. Reduce, add the tomato paste, and let it cook down.
Add water and cook for 1 hour.
Strain the sauce, reduce further, and adjust the seasoning with fleur de sel and freshly ground pepper.
Garnishes:
Puff Pastry: Roll out and cut the puff pastry into 4 rectangles (6x12 cm). Prick with a fork to prevent it from rising. Bake between two trays for 15 minutes at 160°C/320°F.
Vegetables: Wash and peel the large carrots. Thinly slice the onions and carrots, then sweat everything in a sauté pan with a knob of butter, salt, and sugar. Add water to just cover. Season, add the tonka bean, and cook slowly.
Once cooked, blend the carrots to obtain a smooth puree.
Cook all the vegetables “à l’anglaise” (blanch in salted boiling water) and immediately transfer them to an ice bath to preserve their color.
Finishing and Plating:
Slice the lobster and sweetbreads into medallions, and arrange alternately on the plate
Spread carrot puree on the puff pastry and arrange the small vegetables harmoniously.
Reheat the lobster gently in a knob of butter before serving.
Place on a plate and drizzle the lobster and sweetbreads with the lobster sauce with Timut pepper.
Garnish with small herb sprouts and edible flowers.
In France, cheese is traditionally enjoyed before dessert, as it serves as a savory interlude to cleanse the palate and prepare for something sweet. A well-curated cheese platter is an essential part of any festive meal, offering a delightful array of textures and flavors. To help you select the perfect cheeses for your Thanksgiving spread, be sure to check out our detailed Cheese Guide for expert tips on building the ideal platter.
Splendid Tarte Tatin: A French Classic for a Sweet Thanksgiving Finish
No Thanksgiving feast is complete without dessert, and what could be better than a Tarte Tatin ? This French upside-down apple tart is a classic French dessert that is as visually striking as it is delicious. The combination of tender apples caramelized in butter and sugar, topped with flaky puff pastry, is the perfect sweet ending to your Thanksgiving meal.
The Tarte Tatin was created by accident by the Tatin sisters in the late 19th century in Lamotte-Beuvron, France. Legend has it that one of the sisters accidentally overcooked the apples in sugar and butter, and in an attempt to salvage the dessert, they placed the pastry on top of the apples and flipped it after baking. The result was a caramelized, gooey tart that quickly became a French classic, enjoyed by both locals and tourists alike.
Apples are caramelized in butter and sugar, then topped with puff pastry and baked until golden. After baking, the tart is flipped, allowing the apples to form a glossy, caramelized layer on top. The result is a sweet, buttery dessert that pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche.
Recipe
For a cake mould 15cm long x 10cm large x 6,5 cm high
Ingredients
(6 People)
Caramel
2 tbsp water
80 g sugar
Tatin Juice
25 g water
1 tbsp lemon juice
25 g sugar
1 vanilla pod
1/2 tsp fleur de sel
25 g butter
Apples
12 Apple (golden delicious) depending on size
Hazelnut crumble and sea salt
50 g salted butter
50 g brown sugar
65 g ground hazelnut
50 g strong flour
1 tbsp fleur de sel
Puff pastry
200 g puff pastry
Method
Caramel
Prepare the caramel by cooking the sugar in water, then immediately pour it into the bottom of the mould high rectangular non-stick cake pan, tilting it slightly to the sides so that the caramel coats the entire bottom.
Tatin Juice
In a saucepan, heat the water, lemon juice, butter, sugar, vanilla seeds and fleur de sel. Mix everything together with an immersion blender.
Tatin
Preheat the oven to 170°C/325°F
Peel the apples, core them, then thinly slice them with a mandoline to obtain 2 mm (1/8-inch) thick slices. Fill the pan with the apple slices, overlapping successive layers over the entire height of the pan.
Drizzle with the Tatin juice, taking care that it sinks in to "coat" all the layers of apples. Bake and cook the Tatin for 1H45 minutes.
At the end of cooking, let cool slightly at room temperature. Press the apples with a small wooden board the size of the pan. Let cool and store the pressed tatin in the refrigerator until the next day, covered with plastic wrap.
It takes time for the butter/sugar/pectin mixture to set and mature (infuse) and therefore to form a layer of jelly that gives this incredibly regular and so fragrant glaze, specific to the Tatin.
Crumble
In a food processor, mix all the ingredients like a crumble. Crumble the streusel onto a baking sheet lined with parchment paper and bake for 25 to 30 minutes at 155°C/310°F
Explanations
The original recipe calls for a rectangular cake pan, but a round cake pan will also work.
The Tatin should be pressed after cooking to help the apples release their juices and to create a more even layer of caramel.
The Tatin should be stored in the refrigerator overnight to allow the flavors to develop.
Chef's Tips:
For a more flavorful caramel, use brown sugar instead of white sugar.
Add a pinch of ground cinnamon or nutmeg to the Tatin juice for a touch of spice.
Serve the Tatin warm or cold with a scoop of vanilla ice cream.
Take Your Culinary Skills to the Next Level at Walnut Grove Cookery School
If these French dishes have sparked your culinary curiosity and you're eager to learn how to bring the timeless elegance of French cuisine into your own kitchen, then the Walnut Grove Cookery School is the perfect place for you. Nestled in the heart of the French countryside, the Walnut Grove offers hands-on cooking experiences that will not only teach you the fundamentals of French cooking but also give you the confidence to recreate these dishes at home.
Whether you're looking to master the art of creating the perfect Duck à l’Orange, perfect your skills with delicate Pommes Duchesse, or learn how to craft an impressive Tarte Tatin, Chef Eric is here to guide you every step of the way. At the cooking school, we offer a range of cooking classes that dive deep into the techniques, flavor profiles, and cultural stories behind French cuisine. Our intimate, immersive classes ensure that you receive personalized attention while honing your culinary skills in a relaxed and inspiring environment.
Looking for a unique gift or an unforgettable holiday experience? Why not spend the holidays at our French cooking school, where you can immerse yourself in French food, culture, and cooking? It’s a wonderful way to spend time with loved ones, learn new skills, and create lasting memories.
Join us at the Walnut Grove Cookery School to unlock the secrets of French cuisine and elevate your cooking to new heights. Whether you're a seasoned home cook or just starting your culinary journey, our courses will help you master the art of French cooking and bring a touch of joie de vivre to your kitchen.
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