Prepare your Duck now for your New Year’s dinner & spend more on wine!

Prepare your Duck now for your New Year’s dinner & spend more on wine!
If you buy prepared duck it is expensive, because it’s long to prepare (slow cooking for several hours), but is very simple and affordable if you do it at your home! But to be ready for new year’s eve you have to start now!
Instead of buying a 100$/kg duck terrine, a 12$ confit leg and a 12$ pot of duck fat to cook potatoes, you could buy a 30$ duck and prepare the equivalent of more than 130$ worth of food at your local food shop! Now you have saved all that money you can spend more on a nice Pinot Noir!
I even give you my tricks to benefit from the succulent bouillon and fat nearly all year 2016!
Here is what you will get from one duck :
Rillette de Canard
Magret Séché
Duck confit
TIP to choose a good duck : The more the fat is dense, usually the better it is, the best is to have a duck from a local farm.
A duck must be at least 5 pounds, bigger is the better, the firmer too and a good fat tends to be more yellow than white!

The duck has a reputation of being fat, but the fat of duck is probably one of the best for your health on top of being exquis!

Here is the steps to follow to first prepare and cut properly the duck legs and breast / « Magret »:
PREPARATION
MAGRET SÉCHÉ (ma-grey say-chay) /Dried duck breast
In a ziplock put some raw salt (salt in big chunks) add the magret and some spices. Looking through the ziplock you should not be able to see the magret must be all covered with a lot of extra salt. Let it sleep for the night or 15hours.
The magret should shrink, remove all the extra salt and spices. Roll it in a clean tissue, with no odours or softener used to clean it. Let it sleep for 3 weeks in the bottom of your fridge, after 20 days you can try to taste a piece because the ends should be ready!
DUCK CONFIT (legs slow cooked in duck’s fat)
You’ll need to take all the fat removed from the rest of the beast and cut it in little pieces in a pan at slow cooking for 2 hours at least just slowly bubbling. You should have then enough grease for the confit (meaning cooked in fat!).
The process for the legs is similar to the magret beginning, put the legs with salt and spices in a ziplock for the night. The day after rince in clear and fresh water. Then you will put the legs in the fat slow boiling. If you don’t have enough fat to cover the legs completely add water. You will be able to remove it after if you want to keep the fat and you should!
Once cooked for two hours at least, the legs should be ready, remove them and store them as long as you need. You can even froze them for later. Once you want to eat them I suggest a little roasting in the oven to have a crispy skin!
Don’t waste the fat used and put it in a bowl for several hours in the fridge, the water and the fat should be separated. This fat is amazing to cook some potatoes!
RILLETTE + BOUILLON 
The rest of the duck still has a lot of meat and fat on it, but not very fancy to eat or to serve. So the trick is to roast it in the oven at broil for 15 minutes in a big pot with a top (big enough to cover the full duck). Once you have broiled the beast, take the pot out from the oven, add water all over the beast and put some salt and paper, spices of your choice, herbs and oignons. You may also include potatoes or some other vegetables. The idea is to then slow cook all that in the oven for several hours. After it’s done, you will remove the mix liquid put it in the blender until you have the desired texture.
The rest of the meat on the bones should now easily go off, remove as much as you can with a forch. Put everything in a little bowl add a spoon of fat from the previous operation then put in the fridge.
TIP: The bouillon out from the blender can be used in many sauces to do so I put it ice cube bags to froze them and use a cube when I need it! The same can be done with the fat.
BON APPETIT and Happy holidays…
 
I strongly suggest you pair all that fabulous food with a good wine like a Pinot Noir or a Cabernet Sauvignon!
TO KNOW WHERE TO BUY a few very good places in QUEBEC if I don’t know you guys just contact me and I’ll be happy to add you!
Franck Boulbès CEO of Cellier Domesticus
Empowering #winelovers with better wines & less energy!
Publicités

Full Sauvignon Christmas MENU inspired by famous Chefs!

So for the #Christmas, You want the perfect menu :

« MENU en accords Mets et Sauvignon inspiré des grands Chefs« . 

De la fine cuisine and perfect Somm’ pairing!

Yes a full Sauvignon pairing menu inspired by only great Chef recipes! Nothing is too good to receive your family and friends, as if you had a personal cook and sommelier at home. I’ll give you all the tricks to do it yourself to show your new expertise on Sauvignon making a tasting of this grape with 4 different wines. The magic for Christmas is that you’ll still have time to cook AND drink!

Brigade aux fourneaux pour : a four services menu built from the recipes of all the best Chefs in the world and all paired with Sauvignon from end to end!!!

ENTRÉE

Oysters with a little emulsion of Soya milk and Truffle.
À la « façon Thierry Marx« 
Servie sur un SANCERRE

TIP : Here is my successful attempt to do simili « molecular » cooking from a previous Christmas. The match soja and truffle with the ’emulsion’ foamy milk is inspired from Thierry Marx a famous chef in this expertise. You only need an expresso machine or a way of making milk foam like in a cappuccino!
Buy fresh Oysters at your fish market or supermarket. Try to buy as local as you can.
Make a soya milk emulsion from a coffee machine. You put some of this foam milk on the top of your oysters. Then with a microplane you can add some chips of truffle on the top and few drops of truffle oil.
If you really don’t like oysters, quickly cooked clams or even shrimps should fit with that high class topping too!
All that served with a good Sancerre!

PLAT PRINCIPAL

Leg of Lamb mint and lemon
À la façon de Jamie Oliver

http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/#GhUeqDUgFRWirZdr.97

The recipe from Jamie Oliver of Roasted Leg of Lamb with a hint of mint and lemon, is quite easy and provide good alternative to usual turkey!
What I love about this Lamb cooking is that you prepare all in advance and you can enjoy people when you start the meal. The only thing I do is once you took it out for 15 minutes, you can prepare a plate and cut it in slices with a sauce bowl on the side.

CHEESE

Goat/Sheep Cheese
Servie sur un Pouilly-Fumé 


If you can’t find goat or sheep cheese, any fresh or very milky cheese of your taste should do the job. Make a plateau de fromage with Feta, fresh Mozzarella, even an average gruyere should find a place here. The more you have guest, the greater your selection should be! Then add one or two expensive cheese

DESSERT

Crème Brulée
À la façon de Paul Bocuse
Servie sur un Sauternes 

The tip I have learned from my Dad and used many time doing Crème Brulée in a restaurant, is to put just enough sugar on the top (put plate on the side what does not stick should go away) and to burn it perfectly.  You have to be not to close with a flame torch (yes the one used to do soldering is OK!) be not too close and try to burn as fast as you can, because you don’t want to cook again the preparation underneath!

BON APPETIT


AND A TASTY CHRISTMAS TIME…

My STORY :

I have the chance in my life to be raised in French good cuisine, also to be friend with a young and promising Chef Julien Dumas at te famous Lucas Carton Restaurant and a protégé of Alain Ducasse. When he was in Quebec I had the honour to compare his gravlax or foie gras prepared for his family with our own my dad and I, and was always a good start for a conversation. A usual and fair competition in French culture. On s’engueule pas on s’explique!

It is at least for French foodies the period where excellence is ‘de mise’ (mandatory), Glad to reveal a few tips from my other life as a chef helper here to help you have the Wow effect and the magic you are looking for at Christmas time!

Feel free to give me your feedbacks on the menu or the wines here!

Cheers,
 
Franck Boulbès CEO of Cellier Domesticus
Empowering #winelovers with better wines & less energy!