The programme's format involves amateur chefs preparing the dishes with the guests deciding whether they would pay for the dish in a restaurant or not - this one was a definite winner!
The French Market by Joanne Harris
Recipes
from Gascony - Joanne Harris
THE
FRENCH MARKET A mouth-watering collection of recipes inspired by
fresh, seasonal French market produce.
Joanne Harris (author of Chocolat) and Fran Warde have collaborated to write
a French Cookbook with a difference. This time they have gone to Gascony for their inspiration and into the world of the French rural market. The
best ingredients in season, locally produced fruit, vegetables, wines and
cheeses combine to make it a recipe for success. Nerac Melon with Floc,
Foie Gras with Peaches, Summer Duck Salad and Roasted Stuffed Courgettes
are only some of the recipes that will help recapture the tastes of summertime
and the authentic French regional experience.
A good recipe for Cassoulet, the bean and meat casserole from South West
France can be found over at Slashfood!
A couple of the recipes are available on the online
Telegraph Wine site
including Pumpkin and Bayonne Ham, Duck à l'Orange and Tarte Belle Helene!
Spiced Duck Breasts with Pineapple and Grapefruit Juice
Ingredients to serve 2
2 duck breasts
Fresh Grapefruit Juice
Fresh Pineapple Juice
mixed spice
ground cinnamon
cayenne pepper
clear, strained chicken stock
Combine the two juices, stock and spices and boil until reduced to a thick
sauce. A little sugar may be added to adjust the sweetness to the level of
the wine perhaps. A knob of butter should give a shine to the sauce too.
Pan fry the duck breasts and serve with the strained sauce. Accompany with
new potatoes and watercress.
(kindly supplied by Andrew at Spittoon) who
tried this dish with a dry Alsatian Gewurztraminer!!
Duck and Prune Kebab (serves 6)
Ingredients
- 10 duck fillets (aiguillettes),
- 10 slices of smoked or dried magret (magret seché or fumé)
- 1/2 pepper
- 15 prunes
- Oil, salt, pepper
- Herbes de Provence
- Skewers! Preparation time: 10min - Cooking time: 10 min - Cut the duck fillets in half lengthwise.
- Stone the prunes and cut them into 2 pieces.
- Roll duck fillets and smoked magret around the prunes.
- On a skewer, alternate the duck fillets, pepper and magrets. Season and
pour a thin trickle of oil.
- Grill for 5 minutes on each side.
Serve with sautéed apples.
(Recipe
courtesy of Le Bureau national Interprofessionnel du Pruneau - www.pruneau.fr)
Wine suggestion:- A beefy red to complement the richness of the dish
such as Madiran AC Cuvée Charles de Batz from Domaine Berthoumieu.
Tatin of duck liver with apples and balsamic vinegar sauce
This
recipe comes from the website of the Département
du Lot and was created by M.Mommejac at the Lion
d'Or Hotel in Gramat - sounds like it would be worth
a visit!!
Ingredientsfor 4 people
500 g best quality duck foie gras
2 Reine des Reinettes apples
Salt, pepper
5 cl Modena balsamic vinegar
30 g softened butter
20 cl veal stock
Preparation
De-vein the duck liver, cut into 8 nice slices 2cm. thick.Fry in
a non stick pan for 30 seconds on each side and keep warm on
kitchen paper.
Peel the 2 apples, cut them in half vertically, remove pips, then
cut into 2 to 3 mm thick slices and fry rapidly, keeping them almost
raw.Butter 4 flat 10 cm diameter non stick moulds.Cover the bottom
of each mould with apple slices, then cover the apple with the duck
liver.Reduce the veal stock for a few minutes, and add the balsamic
vinegar.
Place the 4 tatin moulds on a hot griddle for a few moments, and
then transfer them to the oven for 2 to 3 mins.Unmould on to serving
plates, finish the reduced sauce with butter, pour it over the tatins
and serve hot
Duck paté with prunes and Armagnac
The Independent has
a great recipe combining the riches of SouthWest France - duck, prunes
and Armagnac to make a seasonal winter paté. Look for French Prunes from
Agen (47 Lot et Garonne, Aquitaine) "Pruneaux d'Agen" which are
Appellation Controllée - giving a guarantee of origin and quality - and
get "mi-cuit" half-baked ones - they have a less thick skin and are moister than others.
These flavours - the fruity plumminess of the prunes, the richness of the duck and the sharpness of the Armagnac work really well together, especially with some time to mingle whilst setting. Serve with toast and a "Cornichon" -
gherkin!
For more on Agen prunes go to www.pruneau.fr including recipes.
Bittersweet Glazed Duck with Cointreau Marinated Orange -
see www.cointreau.com
Recipes
from Gascony - Joanne Harris
Ingredients 
