View Single Post
  #7  
Old October 1st, 2006, 05:24 AM
SusieMisajon's Avatar
SusieMisajon SusieMisajon is offline
Ali`i
 
Join Date: May 2006
Location: France
Posts: 2,228
Default Re: What's for Dinner - Chapter 2

We had greenbeans cooked with butter, garlic, shallots and parsley. Potatoes fried in duck fat with onions. And maigret de canard. That's a whole breast of fattened, force-fed duck (the liver of the same duck is called fois gras), the kind with a half-inch layer of fat under the skin. It's cooked fat-side first, with a bit of salt, untill the fat almost melts and the skin is crispy. Then you turn it over in the pan and cook it just a tad more...it's eaten rare, sliced thin. Another way to cook it is to cut, from the fatty side, almost through into quarter inch slices, and then broil, fatty side up. Don't bother turning it that way, and it'll be perfectly ready-sliced, ready-to-eat.

Yaeh, yeah...I know...cook poultry well to avoid bird flu. All that I have to say is that I will miss eating maigret during the pandemic. I will miss the drips of rare duckjuice running down my chin.