Living France - - CONTENTS -

A recipe for lemon Bar­bary duck­ling, plus Richard Hem­ming looks at Sau­vi­gnon Blanc

Serves 4 | Prepa­ra­tion time: 30 min­utes | Cook­ing time: 1 hour

3-4 ta­ble­spoons olive oil 3½ ta­ble­spoons (50g) but­ter 2 onions, finely chopped 3½ oz (100g) slab ba­con, cut into small ba­tons (lar­dons) 1 Bar­bary (Mus­covy) duck­ling

Thyme sprigs, bay leaf Zest and juice of 1 un­waxed lemon As­sorted spring veg­eta­bles (baby turnips, peas, as­para­gus)

1 Pre­heat the oven to 350°F (180°C/Gas Mark 4). 2 Heat the oil and but­ter in a large cast-iron casse­role and fry the onions and lar­dons. Add the duck­ling and cook un­til golden on all sides. 3 Add a splash of wa­ter, a few thyme sprigs, the bay leaf, grated zest and juice of the lemon, and some salt and pep­per. Cover and cook in the oven for about 1 hour. 4 Re­move the casse­role from the oven and trans­fer the duck­ling to a plat­ter. Cover with alu­minium foil. 5 Mean­while, steam the veg­eta­bles. 6 Deglaze the casse­role with a lit­tle wa­ter and set over medium heat. Pour the cook­ing juices through a strainer and ad­just the sea­son­ing. Serve the duck­ling and veg­eta­bles with the cook­ing juices. 7 En­joy with a glass of Crozes-Her­mitage.

Recipe and pho­to­graph taken from C’est Bon: Recipes In­spired by La Grande Épicerie de Paris by Tr­ish De­seine (Flam­mar­ion, 2016). Pho­tog­ra­phy by Deirdre Rooney.

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