Food Art & Techniques to make The Best Duck Breast Stuffed Step By Step.
Credites
Aquitaine
South-West
Capitol: Bordeaux
The Aquitaine region extends out between the Amorican Plateau and the Central Plateau to the north and the east, and the Pyrenees to the south.
Departments
Landes (but also includes the Dordogne, Gironde, Lot-et-Garonne and Pyrénées-Atlantiques)
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Gastronomy
The Cuisine of the Sauth-Westis reputed to be one of the best France, not only because of the region´s natural resources and similar products but also the centuries- old style of cooking of it`s cooks.
A warm and lively agricultural region, whose local cuisine is based on goose or pork fat and walnut oil.
The cuisine is flavoured with shallots as well as garlic, and it is often the corn that forms an important part of the region`s dishes, as well as food for the livestock – developing the production of foie gras, conserves (preserves) such as confits and hams.
Cedites
Regional Products
Fish
Eel, salmon, shad, lamprey, pike, carp, young eel, sardines, mullet, sea bream, Boston mackerel, oysters and carpet shell clams.
Livestock
Chickens (yellow skinned), ducks, geese, pig and sheep.
Game
Ortolan (bunting), wood pigeon, lark, woodcock, quails, thrush, ”bec-fin”, wild board.
Farming
Potatoes, cep (porcini) mushrooms, white and green asparagus, garlic, wheat, corn.
Fruts
Grapes, pears, Kiwi, walnuts.
Cheese
Smoked cheese from Barbos
Wines
Bordeaux, Graves, St Emilion, Medoc, Sauterne, Madiran (tannat often associated with cabernet), Jurançon and dry Jurançon (small, big and gros manseng courbu)…
Liquears
Walnut quince, blackcurrant, Armagnac
Credites
Traditional Dishes
Foie gras, preserved duck or goose, the chaudeau (type of hot bouillon) and a bouillon based on goose organ meats, cured hams, Landais-style patatoes with Bayonne ham, escaution (corn and wheat type of polenta), garbure (hearty cabbage and bean soup), chicken in a pot.
Duck Breast Stuffed With Foie Gras, Celery Flan, Perigueux Sauce and Potatoes in Goose Fat
Serves 4
Main Ingredients
- 50 g Duck Foie Gras, Pan Seared
Green Benas Faggot
- 150 g Fresh Green Beans, Blanched
- 30 g Pancetta, Dried and Finely cut Toothpicks
Celery Flan
- 400 g Clery Purée, Drained
- 1/2 Carrot for decoration, Sliced and Blanched
Sauce
Garnish
Finishing
- 1 tbsp of chervil, Chopped
Credites
Preparation
Duck – 10 Minutes / Oven – 200° / Duck – 45° – 54°
Potatoes & Panceta – 5 Minutes / Oven 200°
Celery Flan – 20 Minutes /Purée – 95°
1. Mix the puré with butter, nutmeg, add 2 eggs and 100 ml of cream, start mix, add salt, pepper and filter all this in one cife.
2. Peel all the carrots, cut in sliced and make a circus on the center of the carrots sliced and blanched with salt and water.
3. Add the carrots in one bol with kitchen paper, add the filter purée inside the bold and oven for 20 Minutes.
4. Add salt on the foie gras, pepper and fry to get a color, after done you add the spices and freezer.
5. Clean all the fat around the duck, remove the 1º skin and the tendon.
6. Make a insigion with your knife on the center of the duck to across all the meat, cut your foie gras on deseme size of the incision and add inside of the duck, clouse and add on the freezer.
7. Add the wine on the pot to boiling and reduce.
8. Peel the potatoes and tourne in some shapes.
9. After wine reduce you add the veal stock and all this boiling and reduce.
10. Clean all the green beans and blanche with water and salt.
11. Remove the bone from the pancetta sliced and add 4 green beans inside of the sliced and rolling, cut the board and clouse.
12. Add salt on the duck, pepper and start fry the skin size from the duck. After take a color you add the pan on the oven with some water for 10 Minutes. After done keep for 15 minutes on the aluminic paper.
13. The Sauce you finish you Butter and mix very Slowing.
Extra
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
