A Vagabond Life - Food

Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring vegetables including broad beans which we love...here's a bit of a favorite of ours Ingredients 2kg fresh broad beans, podded ( to give about 400g) 4 confit duck legs in duck fat 3 carrots, finely chopped 3 celery stalks, finely chopped   1 onion, finely chopped 5 garlic cloves, thinly sliced 1 tbs each chopped rosemary and thyme 1 tsp chopped parsley stalks 200g flat pancetta or bacon, cut into 1-2cm pieces** 2 tbs tomato passata 125ml dry white wine 500ml chicken stock (salt reduced) 1 turnip, chopped Method Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins.  Note:   We are lucky and in spring can get young broad beans from the farmer which means we do not have to double pod them. If you get r...

Margret de Canard with Raspberry Sauce. Ingredients: 1 Margret de Canard Duck Breast 1 French Shallot 300 ml red wine 100 ml Creme de Cassis 1 Tablespoon Raspberries 50 g Butter Method:  The Raspberry Sauce: Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and raspberries and reduce again. The sauce should be syrupy. Whisk in the butter. The Duck: Slash the fatty side of the duck with a sharp knife in a criss-cross pattern. In a hot heavy based pan cook the duck breast fat side down for several minutes until the duck fat is golden and started to render down. Place in a hot oven for 10 minutes - 12 minutes fat side up. This will give you medium rare meat. Serve with green beans and garlic roast potatoes.

Brandied Roast Goose served with Green Beans and Garlic Roasted Potatoes This brandied roast goose recipe is very easy to prepare and makes a spectacular main course for guests. It's an old-time Christmas favorite in many regions of Europe. This impressive roast goose recipe comes with its own Cognac fruit sauce, so there's no need for an additional berry sauce. Serves 6 Ingredients 3.5 – 4 kg Goose, giblets removed 1 lemon, quartered and seeded 4 cloves garlic, unpeeled 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups chicken stock 1/4 cup Cognac 300 grams dried fruit (apples, pears, raisins, apricots, cranberries, etc.) Method Preheat the oven to 180C. Place the goose on a rack in a large roasting pan. Stuff it with the lemon segments and garlic cloves, and then season it with salt and pepper. Cook, uncovered, for 2 and 1/2 hours to 3 hours, until a meat thermometer inserted into the meaty part of the thigh registers 80C. Loosely tent the goo...

Duck a'lOrange served here with wilted spinach, roasted chat potatoes and carrots This page has moved.... Margret de Canard a l'Orange Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit counteracts the fat in the meat, making the dish more enjoyable and digestible. For example: pork & applesauce; goose & cherry sauce, fish & lemon, and duck a l'orange. The earliest French recipes we find combining ducks and oranges were published in the 19th century. This is real dinner party food but surprisingly simple....you need to start this dish the day before. Serves 6 3 Duck Breasts 4 oranges 1 tablespoon honey 200 ml soy sauce 1 tablespoon ground cinnamon Butter Method Zest from 1 orange, the juice from 3 oranges and the peeled segments from 1 orange...

This page has moved.... Confit de Canard with Puy Lentils I love this recipe....it uses one of this regions staples - confit de canard - and gives it a bit of a twist. It is so simple to  cook and yet your family and  friends will think they are eating  in a restaurant. Confit de Canard with Puy Lentils                                                                     Serves 4 Ingredients 4 pieces of Confit de Canard Duck Fat 2 Onions 2 Stick of Celery 2 Carrots 250 grams Puy Lentils (if you can’t get Puy Lentils you can use Green Lentils) 1 litre of Chicken Stock 1 large potato Bouquet Garni; -  Sprig of Thyme -  Bay Leaf -  Celery Stick 200 grams Spinach Red Wine Vinegar Crème Fraîche ...