Culinary Archives

DUCK CONFIT

8 duck thighs	(8)
150 g sea salt	(1/3 lb)
8 bay leaves	(8)
1 large pinch whole thyme	(1)
2 L melted duck fat	(8 ¼ cups)

THE DAY BEFORE SERVING

- Place the duck thighs in a shallow dish. Mix sea salt and thyme, then sprinkle over thighs, making sure they are well coated. Arrange bay leaves over thighs.

- Refrigerate for 24 hours.

THE DAY OF SERVING

- Heat duck fat. Wipe thighs to remove excess spices. Discard bay leaves.

- Place thighs in very hot fat.

- Once the thighs have reached a golden colour, reduce heat and continue cooking for about 1 hour, or until thighs are tender.

- Let thighs cool in fat.

WHEN SERVING

- Heat the thighs in the fat and serve with diced potatoes fried in garlic.

BLOOD PUDDING IN APPLE AND CALVADOS SAUCE

150g blood pudding (per person)	(1/3 lb)
50 ml vegetable oil	(1/4 cup)

SAUCE

4 Golden Delicious apples, peeled and sliced	(4)
2 medium onions, thinly sliced	(2)
200 ml white wine	(¾ cup + 2 tsp)
30 ml Calvados	(2 tbsp)
150g butter	(1/3 lb)

- Cook onions in butter over low heat until translucent.

- Add white wine and Calvados.

- Cook, uncovered, until reduced to ¾.

- Add apples and cook for about 5 minutes.

- Set aside.

- Cook the blood pudding in the oil in a frying pan over low heat for about 5 minutes.

- Serve blood pudding over sauce.

TWO SALMON TARTAR

240 g fresh salmon	(½ lb)
240 g smoked salmon	(½ lb)
4 egg yolks	(4)
30 ml chopped onions	(2 tbsp)
30 ml chopped capers	2 tbsp)
8 drops Worcestershire sauce	(8)
4 drops Tabasco sauce	(4)
juice of 1 lemon or lime

- Chop the fresh and smoked salmon by hand or in a food processor. Do not chop too thinly.

- Mix the fresh and smoked salmon, egg yolks, onions, capers, Worcestershire sauce, Tabasco sauce and lemon or lime juice.

- Adjust seasonings before serving this delicious dish!