We all agree that cooking is a matter of Friendship and sharing, as well as, often, meeting around good products and a well-set table.
A few years ago, we met Philippe MESURON, great chef of Périgord, during the presentation of a book in which he was participating : "the Foie Gras of Périgord sublimated by its Chefs", published by Albin Michel.
Philippe welcomes you to "his table", a restaurant a few kilometers from the campsite, which we visited with pleasure, to enjoy a very pleasant meal and the company of this very talented Chef, who has since become a friend. Did you know he appeared on Masterchef, season 1?
Among his recipes, we enjoyed very much the Paupiette with Green Cabbage, Foie Gras and Duck Confit, a delicious winter dish, when the days get shorter and the evenings cooler.
And this year, Christophe, Food Blogger came from Belgium to spend a few well-deserved holidays at Château le Verdoyer… visiting many producers, winecellars, craftsmen around a unique theme: gastronomy… at the same time, with a blog that is called www.surlefeu.be, could it be otherwise?
So we had the idea to propose a new recipe for our collection and for your pleasure:
Duck products come from the Ferme Desmoulins in Leguillac de Cercles, the chestnuts were picked up on the campsite (boiled and peeled by our little hands) and the green cabbage comes from a farm nearby... as nothing is better than “eat local”!
For 6 people, you will need:
- 3 confit de canard (fatty duck) legs
- 300 gr of raw duck liver (i.e. 6 slices of about 50 gr)
- 1 green cabbage
- 150 gr of Périgord chestnuts
- 20 gr of butter
- Olive oil
- Salt and pepper
Allow about 20 minutes of preparation and about 20 minutes of cooking.
In the video, follow the preparation of this recipe step by step. But, if you prefer a written version, here are all the details of this recipe that we have made for you.
- Peel off the cabbage leaves and blanch them in boiling salted water for about 2 minutes, then dry them.
- Remove the skin of the duck legs confit and brown them in a pan over low heat so that they get a golden color. Remove the bones and shred the thighs.
- In the pan where you browned the duck legs, blanch the chestnuts before roughly crushing them and mixing them with the shredded duck meat.
- Spread the cabbage leaves and on each of them, pour the duck and chestnut mixture. On this stuffing, place a slice of foie gras and cover it with some more mixture of shredded duck legs and chestnuts. Fold the cabbage leaf and tie it with a baking twine.
- Brown the paupiettes on both sides in a pan (you can use the fat from the duck legs confit).
- Preheat your oven to 160 ° for about 10 minutes and put the pannequets in the oven. Cook for 10 minutes.
And There you go ! A delicious dish that will give you a taste of Périgord in home on your winter evenings.
Serve it with a good red Bergerac wine or a nice chilled Beer of the Brasserie de Saint Saud.
Bon Appétit !
