Cooking with Kim
Demystifying Duck, preparing a classic with a twist – 80 € p.p.
Duck breast (magret de canard) is a southwest favorite here in France, a delicious one at that but an unknown or feared food for some. Let’s demystify that. Because I am a New Yorker who loves food and cooking, I am giving this classic recipe a unique twist.
Upon entering my quaint Bordelaise Home, we will share an aperitif and a few nibbles together (duck carpaccio and rillettes of duck) as we plan our cooking strategy.
We will prepare and cook our lunch together and then enjoy the fruits of our labor with a glass of wine and conversation. Depending upon the season, we might add apples, pears or prunes and various spices. The main course is served with roasted potatoes or one of my favorites, black Thai rice with perhaps some crispy shallots or leeks, a perfect compliment to the duck . A seasonal salad with warm toasted duck crackles will follow, ending the meal with a Bordeaux dessert.