9 Recipes that only the most professional cooks can make

Sous Vide Duck Confit: Precise cooking time and technique create tender duck, challenging chefs to master low-temperature precision.

Croquembouche: Skillful pastry work assembles a tower of cream-filled profiteroles, tested with caramel assembly and presentation finesse.

Baked Alaska: Combining meringue and ice cream, mastering temperature balance for a golden meringue without melting ice cream challenges experts.

Beef Wellington: Perfecting puff pastry and searing beef within requires culinary finesse, a true test of taste and presentation.

Turducken: A culinary feat stuffing a turkey with a duck and chicken, needs precision and patience in cooking three birds.

Peking Duck: Achieving crispy skin and succulent meat involves complex preparation, roasting, and traditional serving methods.

Macarons: Delicate and finicky, mastering macarons involves precise ratios and technique for the iconic smooth shells and fillings.

Chateaubriand Steak: Cooking a thick center-cut tenderloin steak demands precision in searing and oven temperature control.

Cassoulet: A hearty French dish needs time and expertise in layering flavors, slow-cooking beans, and perfectly rendering meats.