As I mentioned last week, duck fat is a healthy alternative to butter , French people are proud to say that in the south west part of France where people uses duck fat versus butter, the heart attack rate of the population is lower than other French regions..... This recipe comes from Sarlat, a medieval town in the rural region of Dordogne.
Serve 6 to 8 persons
Ingredients:
1kg of potatoes
4 garlic cloves
2 spoonful of duck fat
optional:small pieces of black truffle mushroom
Coarse salt and pepper
1kg of potatoes
4 garlic cloves
2 spoonful of duck fat
optional:small pieces of black truffle mushroom
Coarse salt and pepper
Peel and slice the potatoes in the shape of French fries. Wash them and dry then. Peel and press the garlic cloves, put aside.
In a stone ware pot, heat up the duck fat and when it fries, add the potatoes. Let them golden. Add salt, pepper and the garlic. Stir the potatoes and cover the stone pot. Let the potatoes cook at low heat for 45 min, stirring from time to time. before serving, sprinkle the black truffles on the potatoes.
Green Salad with Grilled Chicken Livers
If you want to give it a go for this amazing tasting salad, make sure to buy extra fresh, organic chicken livers as the liver filters all the toxins passing through the animal body .... so...ask your butcher for the best !
Serve 6 to 8 persons
Ingredients:
1 large cos salad
2 white onions
1 French shallot
10 stems of chives
500g of extra fresh organic chicken livers
5 spoonful of olive oil
4 spoonful of wine raspberry vinegar
Salt & Pepper
Rinse the salad (to remove any unwanted creatures hiding in the salad, soak it in a large bowl of water with 2 spoonful of white vinegar). dry the leaves and cut them into eatable size.
Peel and slice the French shallot and cut finely the chives. Put aside.
Prepare the dressing with 4 spoonful of olive oil, 2 spoonful of wine raspberry vinegar, salt and pepper to taste.
Cut the chicken livers in to or three pieces ( depending of their size) after removing the central nerve. Peel and slice the 2 white onions. Heat up a frying pan eith 1 spoonful of olive oil and fry the chicken livers for about 10 min (they should be cooked and firm but do not over cook them as they will harden).Put them on top of your green salad. Heat up the frying pan again adding 2 spoonful of wine raspberry vinegar in it. Turn off the heat when the vinegar starts bubbling.
Sprinkle the French shallots and chives over the livers and finish with the cooked vinegar.
Serve when the livers are still hot.
Pour the vinegar the
1 large cos salad
2 white onions
1 French shallot
10 stems of chives
500g of extra fresh organic chicken livers
5 spoonful of olive oil
4 spoonful of wine raspberry vinegar
Salt & Pepper
Rinse the salad (to remove any unwanted creatures hiding in the salad, soak it in a large bowl of water with 2 spoonful of white vinegar). dry the leaves and cut them into eatable size.
Peel and slice the French shallot and cut finely the chives. Put aside.
Prepare the dressing with 4 spoonful of olive oil, 2 spoonful of wine raspberry vinegar, salt and pepper to taste.
Cut the chicken livers in to or three pieces ( depending of their size) after removing the central nerve. Peel and slice the 2 white onions. Heat up a frying pan eith 1 spoonful of olive oil and fry the chicken livers for about 10 min (they should be cooked and firm but do not over cook them as they will harden).Put them on top of your green salad. Heat up the frying pan again adding 2 spoonful of wine raspberry vinegar in it. Turn off the heat when the vinegar starts bubbling.
Sprinkle the French shallots and chives over the livers and finish with the cooked vinegar.
Serve when the livers are still hot.
Pour the vinegar the
Creme Caramel
This dessert is really simple and everybody loves it ! in Summer or Winter you can serve it with cookies.
Serve 6 to 8 persons
Ingredients:
6 eggs
1 litre of milk
1 vanilla bean
6 spoonful of brown sugar
3 spoonful of sugar
Heat the oven at 150 degrees.
In a small pan, dilute 3 spoonful of sugar with 2 spoonful of water. Heat up to do a caramel. When the sugar+water turn gold, turn off the heat and pour the caramel in a large glass bowl (style pyrex) or in small individual ramekins.
In another pan, heat up the milk with the vanilla bean that you have incised in its length.
In a bowl, crack the eggs and add the 3 spoonful of brown sugar. Stir well and pour the hot milk over it and stir again.
Pour this mixture over the glass bowl or the individual ramekins where the caramel sits.
As the creme caramel will cokk in the oven in a Bain Marie, you will need to place the glass bowl or the individual ramekins into a larger oven proof dish and fill this one with water up to 3/4.
Cook in the oven at 150 degrees for 90 minutes.
Get the creme caramel out of the glass bowl or the individual ramekins before serving coating with the caramel.
You can serve the creme caramel still warm or cold as you wish .
Bon appetit !
6 eggs
1 litre of milk
1 vanilla bean
6 spoonful of brown sugar
3 spoonful of sugar
Heat the oven at 150 degrees.
In a small pan, dilute 3 spoonful of sugar with 2 spoonful of water. Heat up to do a caramel. When the sugar+water turn gold, turn off the heat and pour the caramel in a large glass bowl (style pyrex) or in small individual ramekins.
In another pan, heat up the milk with the vanilla bean that you have incised in its length.
In a bowl, crack the eggs and add the 3 spoonful of brown sugar. Stir well and pour the hot milk over it and stir again.
Pour this mixture over the glass bowl or the individual ramekins where the caramel sits.
As the creme caramel will cokk in the oven in a Bain Marie, you will need to place the glass bowl or the individual ramekins into a larger oven proof dish and fill this one with water up to 3/4.
Cook in the oven at 150 degrees for 90 minutes.
Get the creme caramel out of the glass bowl or the individual ramekins before serving coating with the caramel.
You can serve the creme caramel still warm or cold as you wish .
Bon appetit !
I am catching up on the recipes and I always try the deserts first-Woody and I love deserts. I thought this desert was complicated..not at all. I used brown sugar for the caramel and the creme.
ReplyDeleteI am using a convection heat oven that I am unfamiliar with...so wish me luck.
Some Natropaths recommend Duck Fat as a part of a GAPS diet to balance the gut and help get the healthy flora as it should be. Animal fats help boost protein for some patients and Duck Fat is considered healthy.
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