San Diego chef and culinary instructor Bruno Albouze, born and trained in France, believes French cuisine is not just something to be enjoyed in restaurants but to be made by home cooks. To that end, he operates a YouTube channel and website (brunoalbouze.com) filled with recipes and cooking videos. I spent a day with him to learn how to prepare two classics, Duck Confit with Potato-Mushroom Sarladaise and Madeleines. My story for The San Diego Union-Tribune’s food section this week takes a deep dive into the methods and tips necessary to successfully make these two dishes. Bon appetit!