BEAUX VOYAGES
FRENCH RECIPES
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This recipe is actually from a German
cookbook, but we tried it this month
and it was good, so we thought we’d
include it in the newsletter this month.
Duck with Apple and Ham Stuffing
cookbook, but we tried it this month
and it was good, so we thought we’d
include it in the newsletter this month.
Duck with Apple and Ham Stuffing
Serves 4
2 kg (4 lb) duck
3 cooking apples, peeled and chopped
75 gm (2 ½ oz) lean ham, diced
1 scallion, chopped
60 gm (2 oz) butter
¼ cup (1/2 oz) soft breadcrumbs
Salt
Freshly ground black pepper
Juice of 1 lemon
1 cup (8 fl oz) chicken stock
¼ cup (2 fl oz) sour cream
1. Preheat the oven to 180 degrees C
(350 degrees F)
2. Prepare the duck by pricking the
skin all over so that the fat will run out
during the cooking.
3. Saute the apples, ham and scallion
in the butter. Add the breadcrumbs,
salt and peper and mix well.
4. Stuff the breast cavity of the duck
with this mixture.
5. Brush the outside of the duck with
lemon juice mixed with salt and pepper.
6. Arrange the duck on a rack and
roast it for 1 ½ hours. Baste
occasionally with chicken stock.
7. When the duck is tender, remove it
from the oven and pour off the pan
juices. Skim off the fat from the pan
juices, add the remaining chicken
stock and sour cram and heat gently
without boiling. Season and serve as
a sauce poured over the duck.
Serve this with a pinot noir or perhaps
a cabernet sauvignon.
2 kg (4 lb) duck
3 cooking apples, peeled and chopped
75 gm (2 ½ oz) lean ham, diced
1 scallion, chopped
60 gm (2 oz) butter
¼ cup (1/2 oz) soft breadcrumbs
Salt
Freshly ground black pepper
Juice of 1 lemon
1 cup (8 fl oz) chicken stock
¼ cup (2 fl oz) sour cream
1. Preheat the oven to 180 degrees C
(350 degrees F)
2. Prepare the duck by pricking the
skin all over so that the fat will run out
during the cooking.
3. Saute the apples, ham and scallion
in the butter. Add the breadcrumbs,
salt and peper and mix well.
4. Stuff the breast cavity of the duck
with this mixture.
5. Brush the outside of the duck with
lemon juice mixed with salt and pepper.
6. Arrange the duck on a rack and
roast it for 1 ½ hours. Baste
occasionally with chicken stock.
7. When the duck is tender, remove it
from the oven and pour off the pan
juices. Skim off the fat from the pan
juices, add the remaining chicken
stock and sour cram and heat gently
without boiling. Season and serve as
a sauce poured over the duck.
Serve this with a pinot noir or perhaps
a cabernet sauvignon.
Click here to find the following French Recipes
Quiche Lorraine
Provencal Beef Stew
Salade Nicoise
Mousse au Chocolat
Ratatouille
Moules Marinieres (Seaman’s Mussels)- Mussels in
Wine Sauce
Easy Peche Melba (Peach Melba- Peche rhymes with
mesh)
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Potato Gratin
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
Click here for Omlette Brayaude- Potato Omelette,
Auvergne-style
Click here for Pommes de Terre a la Bretonne
(Potato Casserole) and Daube d’Avignon
(Avignon Lamb Stew)
Click here for Mussels Provencal and Merlans de
Lorient
(Whiting in Mustard Cream Sauce)
Quiche Lorraine
Provencal Beef Stew
Salade Nicoise
Mousse au Chocolat
Ratatouille
Moules Marinieres (Seaman’s Mussels)- Mussels in
Wine Sauce
Easy Peche Melba (Peach Melba- Peche rhymes with
mesh)
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Potato Gratin
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
Click here for Omlette Brayaude- Potato Omelette,
Auvergne-style
Click here for Pommes de Terre a la Bretonne
(Potato Casserole) and Daube d’Avignon
(Avignon Lamb Stew)
Click here for Mussels Provencal and Merlans de
Lorient
(Whiting in Mustard Cream Sauce)
This is an extremely easy recipe that gets
great results. It only takes a few
ingredients and a small amount of work.
This recipe comes from the Taste of
France cookbook and has been modified
a bit based on our having made the dish.
The key is to use fresh cod, not frozen.
Cod with Leeks
great results. It only takes a few
ingredients and a small amount of work.
This recipe comes from the Taste of
France cookbook and has been modified
a bit based on our having made the dish.
The key is to use fresh cod, not frozen.
Cod with Leeks
- 4 large leeks
- 1 lb (1/2 kg) of fresh cod- cut into 4-
5 pieces- use boneless, thick pieces of
cod
- 1 1/2 cups light cream
- Salt and Pepper
- 1 tbsp fresh chives, chopped
1. Sprinkle salt and pepper on the
pieces of cod and keep in a cool place
2. Cut the leeks into very fine slices,
put them in a frying pan and pour over the
cream. Cook on a gentle heat for 10-15
minutes until leeks soften somewhat.
3. Add the fish to the leeks and
continue cooking for another 10-15
minutes until the fish is done. Salt and
pepper to taste.
4. Serve the leek and cream base on
a pre-heated plate with the fish fillets
placed on top and the chives sprinkled
over.
Serve with white or wild rice (as shown in
the picture).
Serve with a white wine like chardonnay,
sauvignon blanc, or pinot grigio.
Serves 3-4
A note about slicing leeks. Leeks are
a bit like onions and come in layers. Slice
the leeks up to the area where the leaves
fan out. In the growing process dirt can
get between the layers, so this needs to
be cleaned out. Open the leaves at this
point and clean out any dirt and wash
each leaf thoroughly. You can still slice
and use the tender green portion of the
leaves. When the leaves start to get
tough, throw them away. If you’ve ever
cut leeks before you know what I mean.
This is not difficult or a big deal, just be
aware there can be dirt in leeks that is not
obvious at first.
A note about the cream sauce- My
sauce was a bit on the thin side because I
didn’t have enough half and half cream
and added some skim milk. Everything
tasted great, but it looks thin on the
picture.
- 1 lb (1/2 kg) of fresh cod- cut into 4-
5 pieces- use boneless, thick pieces of
cod
- 1 1/2 cups light cream
- Salt and Pepper
- 1 tbsp fresh chives, chopped
1. Sprinkle salt and pepper on the
pieces of cod and keep in a cool place
2. Cut the leeks into very fine slices,
put them in a frying pan and pour over the
cream. Cook on a gentle heat for 10-15
minutes until leeks soften somewhat.
3. Add the fish to the leeks and
continue cooking for another 10-15
minutes until the fish is done. Salt and
pepper to taste.
4. Serve the leek and cream base on
a pre-heated plate with the fish fillets
placed on top and the chives sprinkled
over.
Serve with white or wild rice (as shown in
the picture).
Serve with a white wine like chardonnay,
sauvignon blanc, or pinot grigio.
Serves 3-4
A note about slicing leeks. Leeks are
a bit like onions and come in layers. Slice
the leeks up to the area where the leaves
fan out. In the growing process dirt can
get between the layers, so this needs to
be cleaned out. Open the leaves at this
point and clean out any dirt and wash
each leaf thoroughly. You can still slice
and use the tender green portion of the
leaves. When the leaves start to get
tough, throw them away. If you’ve ever
cut leeks before you know what I mean.
This is not difficult or a big deal, just be
aware there can be dirt in leeks that is not
obvious at first.
A note about the cream sauce- My
sauce was a bit on the thin side because I
didn’t have enough half and half cream
and added some skim milk. Everything
tasted great, but it looks thin on the
picture.