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Author Archives: Le Canard Gourmand
24
Mar
Mar
Preparation time: approx. 30 min – Intermediate level – Serves 4 INGREDIENTS for 4 people: 4 Guinea fowl supremes 1 drizzle Olive Oil Salt, Pepper 1 Poultry Broth For the mushroom tagliatelle: 250 g raw tagliatelle 200 g dried boletus mushrooms (soaked in water for 2 hours) 2 c. to s. Olive Oil 1 shallot […]
30
Jul
Jul
Goose legs confit Dish for 2 persons: Take your 2 legs out of the box, drain them carefully and brown them over very low heat in a non-stick pan or small casserole dish for about 7 to 8 minutes, turning them on all sides until the skin is golden. Serve with small cubes of polenta […]
29
Jan
Jan
Ingredients (for 8 people): – 1 large duck breast (minimum 350 g) – 1 kg of coarse sea salt – a few sprigs of fresh thyme wild pepper from Voatsiperifery Preparation of the recipe: rest: 24 h, then 3 weeks Place a good layer of coarse salt in the bottom of an airtight container slightly […]
29
Jan
Jan
Ingredients for 4 people: 1 lobe of foie gras raw deveined of about 600 g 12 g of Flower of salt “Force Basque” (salt with Espelette pepper) (see this product in our section Espelette pepper) 2 cl of Armagnac Open the lobe of foie gras and sprinkle with Fleur de sel au piment d’Espelette on […]
29
Jan
Jan
Ingredients for 6 people: – 3 duck breasts detailed in pieces – 2 tomatoes cut into medium cubes – 6 cloves of garlic – 2 large onions, chopped, 6 cloves, 1 tbsp. turmeric, 2 sprigs of thyme, salt, 10 peppercorns, 2 beautiful vanilla pods split in two Mash together the garlic, peppercorns and salt to […]
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