recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Duet of Duck in Calvados and Parsnip Purée with Salted Butter

recette de cuisine francaise, Recipe: Duet of Duck in Calvados and Parsnip Purée with Salted Butter

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 45minutes  recette gastronomique - recette de cuisine française  Cooking Time : 1 hour
3 ducks
5 cl (1.6 fl. oz.) olive oil
6 shallots
2 cloves of garlic
1 carrot
1 stalk of celery
2 tomatoes
20 g (0.71 oz.) butter
5 cl (1.6 fl. oz.) Crème de Cassis
5 cl (1.6 fl. oz.) Calvados
50 cl (16.6 fl. oz.) full-bodied red wine
50 cl (16.6 fl. oz.) veal stock
Thyme – bay leaf – coriander seeds – juniper berries – parsley sprigs
5 cl (1.6 fl. oz.) peanut oil
1.5 kg (3.31 lbs.) parsnips
1 tablespoon thick cream
30 g (1.06 oz.) salted butter
Salt, pepper, grated nutmeg.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 boner, 1 brush, Plastic wrap, 1 slicer, 1 small saucepan, 1 heavy-based pan, 1 conical fine-mesh strainer, 1 potato peeler, 1 saucepan, 1 colander, 1 fork, aluminum foil, 1 stainless steel ring, 1 spoon or 1 small ladle.


Preparation

recette gastronomique - recette de cuisine française  Fillet remove the duck legs , firm them on the skin side, then coat with olive oil, cover with film and set aside in the refrigerator.

recette gastronomique - recette de cuisine française  Finely chop the shallots and garlic. Cut the carrot into rounds and slice the celery lengthways. Blanch the tomatoes and coarsely chop them.

recette gastronomique - recette de cuisine française  Remove the thighbones, season and roast the legs in a butter-oil mixture. Defat the pan and brown the vegetables in it. Put the legs back into the sauté pan and add the Crème de Cassis. Blend in, pour on the Calvados and set alight.
Add the red wine, veal stock, spices and herbs. Cover and leave to simmer gently for an hour. Remove the duck breasts, strain the cooking juices, reduce and adjust seasoning.

recette gastronomique - recette de cuisine française  Peel the parsnips, chop them into large equal sized chunks and boil for 20 minutes. Mash with a fork, then mix in a small amount of thick cream, pepper, grated nutmeg and salted butter.

recette gastronomique - recette de cuisine française  Season the duck breasts and cook in the oven for 7 to 8 minutes at 250°on an oiled roasting tray. Cover with aluminum foil, set aside and slice just before serving.

recette gastronomique - recette de cuisine française  Arrange the parsnips in a circle in the middle of the plates, place the leg on the top and arrange the breasts in a fan shape. Surround with a thin line of sauce.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: prepare the veal stock one or two days beforehand and the parsnips the day before.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011