Jul 14 2026
Restaurants›Tujague's›Biscuits Bonne Femme Recipe

Biscuits Bonne Femme Recipe

Inspired by Tujague's
Time2h 30m
Serves4

Warm buttermilk biscuits, duck grondeaux, potatoes persillade, crispy tasso ham, hot honey

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Ingredients

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Biscuits

Duck Grondeaux

Potatoes Persillade

Crispy Tasso Ham

Hot Honey & Garnish

Method

Biscuits

  1. 1

    Preheat and prepare

    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  2. 2

    Dry ingredients

    In a large bowl whisk together the flour, baking powder, baking soda and salt until evenly combined.

  3. 3

    Cut in butter

    Work the cold cubed butter into the flour mixture with a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

  4. 4

    Add buttermilk

    Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until just combined — dough should be shaggy and slightly sticky. Do not overmix.

  5. 5

    Shape and cut

    Turn the dough onto a lightly floured surface, fold it over itself 3–4 times to create layers, then pat to about 3/4" thickness. Use a 2.5" round cutter to cut biscuits, pressing straight down without twisting. Re-form scraps and cut additional biscuits.

  6. 6

    Bake

    Place biscuits on prepared sheet close but not touching for taller sides. Brush tops with heavy cream. Bake 12–15 minutes until golden brown and risen. Remove and keep warm on a rack.

Duck Grondeaux

  1. 7

    Render and brown duck legs

    Season duck legs with a pinch of salt and pepper. In a heavy ovenproof skillet or Dutch oven over medium-high heat, sear the duck legs skin-side down until fat renders and skin is deep golden, about 8–10 minutes. Turn to brown the other side 2–3 minutes. Remove legs and reserve.

  2. 8

    Sauté aromatics

    Pour off excess fat leaving about 1 tbs in the pan. Add shallot and sauté over medium heat until translucent, about 2 minutes, then add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to deepen flavor.

  3. 9

    Deglaze and braise

    Deglaze with red wine (if using), scraping browned bits, simmer 1–2 minutes. Add stock, thyme, bay leaf and return duck legs to the pan, skin-side up. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 1.5–2 hours.

  4. 10

    Shred and thicken

    Remove duck legs, shred meat off bones, discarding skin and bones (reserve a little meat for presentation if desired). Strain braising liquid into a saucepan, skim fat, then reduce gently over medium heat to concentrate flavor to about 1 cup. Whisk together butter and flour to make a paste and whisk into simmering sauce to slightly thicken (roux method), cook 2–3 minutes. Season with salt and pepper. Stir shredded duck into the sauce to coat — this is your duck grondeaux.

Potatoes Persillade

  1. 11

    Cook potatoes

    Place potatoes in a pot, cover with cold salted water, bring to a boil and cook until just tender when pierced, about 10–12 minutes depending on size. Drain and let steam dry briefly.

  2. 12

    Crisp and toss

    Heat olive oil in a skillet over medium-high heat. Add potatoes cut-side down and cook without moving until golden and crisp, about 4–6 minutes. Toss to brown other sides as needed. Remove from heat and transfer to a bowl.

  3. 13

    Make persillade

    Add minced garlic, chopped parsley, lemon zest, salt and pepper to the warm potatoes and toss to combine so garlic softens slightly and flavors marry. Keep warm.

Crispy Tasso Ham

  1. 14

    Fry tasso

    Heat neutral oil in a small skillet over medium-high heat. Working in batches if necessary, fry tasso slices until crisp at the edges, about 1–2 minutes per side. Transfer to a paper towel-lined plate to drain and keep warm. Reserve any rendered crisp bits to scatter over the dish.

Hot Honey & Assembly

  1. 15

    Make hot honey

    In a small saucepan warm the honey with hot sauce and apple cider vinegar over low heat until just runny and combined, about 2 minutes. Taste and adjust heat (add more hot sauce for spice). Keep warm but do not boil.

  2. 16

    Plate

    Split a warm biscuit and place a generous spoonful of duck grondeaux on the bottom half. Add a small mound of potatoes persillade alongside or on top, then crumble a piece of crispy tasso ham over. Drizzle hot honey lightly over the duck and ham, add microgreens or baby arugula if using, and top with the biscuit crown. Serve immediately while biscuits are warm and honey is fluid.

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