Let’s have dinner (page 2)

open_a_jar

All the following jars are preserved by a tight rubber seal. To open them, just tear the seal off as indicated on the picture. Air comes in and the jar opens. On our jars a best before date is indicated.

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RILLETTES PUR CANARD - DUCK RILLETTES

320 g duck meat, salt, pepper, onion, thyme and laurel
The meat is slowly and long cooked until it looses texture.
RECIPE : How do we eat them ? most often cold on a baguette, but they can also be served warm mixed with mashed potatoes. Heat up the rillettes, slowly mix them with mashed potatoes, add a teaspoon of butter, salt and pepper (just a touch, as the rillettes are already seasoned). Powder with Gruyere grates and cook gratin in an oven.

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CONFIT DE CANARD - DUCK CONFIT

Canard (Duck) confit : For preparing confit we first cut duck legs and fillets, keep them into salt for 24 hours, then cook them slowly into duck fat (this is actually the essence of confits, this cooking into fat).

RECIPE : How do we eat them ? Simply warmed up into their fat, and accompanied with lenses seasoned with a sip of vinegar. Tip : keep the fat to cook potatoes...

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un_bocal_de_gesiers_de_canard

GESIERS CONFITS DE CANARD - DUCK GIZZARDS

350 g of duck gizzards, duck fat, salt.
This is the same recipe as confit, but here duck gizzards are slowly cooked in duck fat.

RECIPE : How to eat them ? Warm them up, discard the fat, and eat them with a green or a potatoes salad and eggs.

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CONFIT DE CANARD CUISINE AUX HARICOTS - DUCK CONFIT WITH BEANS

Duck legs and fillets slowly cooked in duck fat, and after with beans, tomatoes, thyme, salt and pepper. With this recipe, two types of beans are available, small or large (like the so-called Giants of Soissons), white, they give different but typical flavors to this country dish. Just warm the jar content slowly, and enjoy...

RECIPE : with a sausage (cooked by itself before) if you wish to cook a cassoulet.

un_bocal_de_ choucroute_de_canard_au_pouilly

CHOUCROUTE DE CANARD AU POUILLY - DUCK SAUERKRAUT COOK IN POUILLY WINE

This dish is inspired by a traditional recipe of Alsace, goose sauerkraut, modified by the use of Pouilly sur Loire white wine. Pouilly sur Loire wine, made from Chasselat grapes, is a little cousin of the famous Pouilly Fumé, made from Sauvignon.
Legs and fillets are first briefly roasted in duck fat, with onions and bacon cubes. Meat and sauerkraut are then slowly cooked together with Pouilly sur Loire wine, juniper , salt and pepper.

RECIPE : You may add to this dish sausages, ham, and serve with boiled potatoes.