A Taste of French History: The Roasted Duck of the Marquis de Lafayette's Wedding
Welcome to a culinary exploration that melds history with gastronomy, centered around an exquisite roast duck recipe that graced the wedding banquet of the Marquis de Lafayette in 1774. This event, often overshadowed by grand moments in French history, allows us to not just recreate a dish but also dive into the rich culinary tapestry of 18th century France.
The idea for this episode arose when Max Miller, the host of "Tasting History," came across a wedding menu associated with the famed Marquis de Lafayette. The menu was discovered by his friend, Stephanie Dray, a New York Times best-selling author currently researching her upcoming book, "The Women of Chateau Lafayette." This intriguing piece of history provided the perfect backdrop for recreating the dish, Cannetons de Roüen à l'échalote or Rouen Duckling with Shallots.
This duck dish originates from a 1739 cookbook called "Nouveau Traité de La Cuisine," which features menus accompanied by their respective recipes. Although it appears simple, crafting this dish comes with its challenges, as the recipe lacks specific details that one might expect in a contemporary cookbook. Nevertheless, it provides a gateway into the world and palate of French nobility.
The Recipe Breakdown
To recreate this sumptuous dish, you will need the following ingredients:
One duck (preferably a duckling, but a 5 lb duck is a suitable substitute)
Preparing this rustic meal involves several steps. Start by cleaning and salting the duck, and consider letting it chill in the refrigerator to help achieve that much-coveted crispy skin. The key technique involves scoring the breast to help render the fat as it roasts. Wrapping the duck in paper—a staple practice in some kitchens—ensures that it retains moisture during roasting.
It’s important to note the cooking temperature of 350°F (176°C) and calculate the roasting time based on the weight of the duck—approximately 20 minutes per pound. While the duck is roasting, begin reducing the duck stock, infusing it with shallots and orange juice near the end of the cooking process. Once the duck is taken out, resting is essential before serving to allow all the flavorful juices to redistribute.
The reception at Lafayette’s wedding paints a picture of affluence during an era just before the French Revolution. The event took place against the backdrop of the last days of Louis XV's reign, where culinary excellence was becoming more pronounced. It’s essential to understand that the lavish feasts were not just about the food but also a spectacle of social status and culture.
The cooking and dining of this time saw developments that formed the foundations of what we now recognize as haute cuisine. The reign of Louis XV was pivotal, steering away from the opulence of his predecessor Louis XIV, who hosted lavish meals daily in the Grand Couvert. Instead, Louis XV had more restrained meals yet still enjoyed delightful, multi-course experiences that enriched French culinary traditions.
Before the food even arrives, dining etiquette plays a crucial role in setting the stage for any grand feast. One notable aspect is the preparation of the napkin—often larger than today's standards, it resembled more of a bib to protect lavish clothes from spills. It’s regarded as impolite to use the napkin in certain ways, emphasizing the decorum expected at such fine tables.
Dinners of this time were characterized by an overwhelming number of dishes displayed but not necessarily served to all. The service style, known as service à la Française, entailed presenting multiple dishes for the diners to admire rather than distribute.
In a lighthearted aside, Lafayette’s character shines through a humorous reflection on his early days in America. After being injured during battle, he joked about being the only "dish" on the table, showcasing his good humor despite the gravity of war.
A Culinary Success
As Max tasted the finished dish, he found the combination of shallots and orange juice to be a delightful counterpart to the duck, contrasting the typically sweet profile found in many modern duck preparations. This exploration turned out to be not just a taste of the past but a celebration of flavors that transcend time—a testament to the art and evolution of French cooking.
Wrapping up an exploration steeped in history, viewers are invited to follow along for future adventures, such as a continuation of a mead tasting video intertwined with another dish from the Viking age. This delectable encounter with history tells us not only about the Marquis de Lafayette's wedding but also about the culinary ingenuity that defined an era and continues to influence modern cuisine.
So join in, experiment in your kitchens, and taste history!
Part 1/9:
A Taste of French History: The Roasted Duck of the Marquis de Lafayette's Wedding
Welcome to a culinary exploration that melds history with gastronomy, centered around an exquisite roast duck recipe that graced the wedding banquet of the Marquis de Lafayette in 1774. This event, often overshadowed by grand moments in French history, allows us to not just recreate a dish but also dive into the rich culinary tapestry of 18th century France.
The Inspiration behind the Dish
Part 2/9:
The idea for this episode arose when Max Miller, the host of "Tasting History," came across a wedding menu associated with the famed Marquis de Lafayette. The menu was discovered by his friend, Stephanie Dray, a New York Times best-selling author currently researching her upcoming book, "The Women of Chateau Lafayette." This intriguing piece of history provided the perfect backdrop for recreating the dish, Cannetons de Roüen à l'échalote or Rouen Duckling with Shallots.
Part 3/9:
This duck dish originates from a 1739 cookbook called "Nouveau Traité de La Cuisine," which features menus accompanied by their respective recipes. Although it appears simple, crafting this dish comes with its challenges, as the recipe lacks specific details that one might expect in a contemporary cookbook. Nevertheless, it provides a gateway into the world and palate of French nobility.
The Recipe Breakdown
To recreate this sumptuous dish, you will need the following ingredients:
One duck (preferably a duckling, but a 5 lb duck is a suitable substitute)
1-2 teaspoons of salt
1-2 minced shallots
2-3 oranges (varieties can vary)
Duck stock, known in the recipe as “good essence”
Part 4/9:
Preparing this rustic meal involves several steps. Start by cleaning and salting the duck, and consider letting it chill in the refrigerator to help achieve that much-coveted crispy skin. The key technique involves scoring the breast to help render the fat as it roasts. Wrapping the duck in paper—a staple practice in some kitchens—ensures that it retains moisture during roasting.
It’s important to note the cooking temperature of 350°F (176°C) and calculate the roasting time based on the weight of the duck—approximately 20 minutes per pound. While the duck is roasting, begin reducing the duck stock, infusing it with shallots and orange juice near the end of the cooking process. Once the duck is taken out, resting is essential before serving to allow all the flavorful juices to redistribute.
Part 5/9:
A Historical Culinary Context
The reception at Lafayette’s wedding paints a picture of affluence during an era just before the French Revolution. The event took place against the backdrop of the last days of Louis XV's reign, where culinary excellence was becoming more pronounced. It’s essential to understand that the lavish feasts were not just about the food but also a spectacle of social status and culture.
Part 6/9:
The cooking and dining of this time saw developments that formed the foundations of what we now recognize as haute cuisine. The reign of Louis XV was pivotal, steering away from the opulence of his predecessor Louis XIV, who hosted lavish meals daily in the Grand Couvert. Instead, Louis XV had more restrained meals yet still enjoyed delightful, multi-course experiences that enriched French culinary traditions.
Dining Etiquette: The Ritual of the Napkin
Part 7/9:
Before the food even arrives, dining etiquette plays a crucial role in setting the stage for any grand feast. One notable aspect is the preparation of the napkin—often larger than today's standards, it resembled more of a bib to protect lavish clothes from spills. It’s regarded as impolite to use the napkin in certain ways, emphasizing the decorum expected at such fine tables.
Dinners of this time were characterized by an overwhelming number of dishes displayed but not necessarily served to all. The service style, known as service à la Française, entailed presenting multiple dishes for the diners to admire rather than distribute.
A Whiff of Post-Wedding Laughter
Part 8/9:
In a lighthearted aside, Lafayette’s character shines through a humorous reflection on his early days in America. After being injured during battle, he joked about being the only "dish" on the table, showcasing his good humor despite the gravity of war.
A Culinary Success
As Max tasted the finished dish, he found the combination of shallots and orange juice to be a delightful counterpart to the duck, contrasting the typically sweet profile found in many modern duck preparations. This exploration turned out to be not just a taste of the past but a celebration of flavors that transcend time—a testament to the art and evolution of French cooking.
Conclusion: Join the Culinary Journey
Part 9/9:
Wrapping up an exploration steeped in history, viewers are invited to follow along for future adventures, such as a continuation of a mead tasting video intertwined with another dish from the Viking age. This delectable encounter with history tells us not only about the Marquis de Lafayette's wedding but also about the culinary ingenuity that defined an era and continues to influence modern cuisine.
So join in, experiment in your kitchens, and taste history!