Chef Johann Giraud – Excuse my French 


 What is your favorite dish at the restaurant?
Sea Scallops Garlic Sauce
– What is your favorite food to make at home?
– What are you looking forward to most at FRW? 
French Experience food cocktail atmosphere
– Where you from? Nantes west coat of France Britany
– How long have you been in New York?
26 years arrive in 1992 for 6 month and i am still here!
 What was your job aspiration when you were a child?
-My first dinner with my parents at the Eiffel Tower in a 3 starts Michelin restaurant.




Ingredients for 8
4 duck confit legs
10 Yukon gold potatoes, medium size
Turmeric powder
10cl Truffle puree
Olive Oil
Truffle pearl (optional)
Wheat grass (optional)
Fleur de Sel
Bread Crumb
Espelette pepper

1- Before starting this Duck Confit Parmentier recipe, make sure you have organised all the necessary ingredients

2-Peel the potatoes and cut into small pieces.

3-Place the potatoes in a saucepan. Add cold water and a generous pinch of coarse salt. Bring to a boil and cook over medium heat for about 20 minutes

4-Remove the skin and bones from the duck legs, pan sears the skin until it get crispy

5-Using 2 forks, shred the meat into thin slivers & slice with a knife the crispy skin

6-add the duck meat and combine.
Do not add salt, Duck confit is naturally salted

7-mix the Potatoes with Turmeric Olive oil and fleur de sel to get a nice CRUSH potato mix Not mash

8- in a round mold put one layer of Crush potato then one layer of Duck preparation

9- put 5cl Truffle puree in the middle then another layer of crush potato

10- topped with bread crumb and Espelette pepper mix together

11-take the mole out put the duck Parmentier and put in oven 10 mn at 450F

11- add Truffle puree & Pearl on the top before serving