Living in the Périgord-Limousin region meant that we had easy access to duck, something that I love whether it is crispy, confit or magret. And here’s one of my favourite recipes that I cooked with great regularity whilst living there.
♫ ♪ ♫ “A duck walked up to a lemonade stand and he said to the man running the stand, Hey. got any grapes?
The man said no we just sell lemonade. It’s cold and its fresh and it’s all home made. Can I sell you glass? The duck said, I’ll pass. Then he waddled away. .” ♪ ♫♪ ♫ Bryant Oden
Maigret de canard with bashed broad beans and fried potato slices with garlic and thyme
Cook fresh broad beans in boiling water, drain, cool then remove skin before placing in a whizzer. Add garlic and fresh basil leaves then blitz drizzling in a little extra virgin olive oil. We were lucky to be able to purchase organic oil from an artisan in the region next door, Auvergne. When you have a smooth paste add some frozen peas. Whiz a couple of times to blend but do not blitz, you want to keep most of the peas whole.
Meanwhile, pierce the skin of the breast and place skin side down into a dry frying pan and cook for 15 minutes on a low to medium heat. Turnover and cook for a further 5 minutes. You may have to alter the kitchen times according to your preference. When done remove and set aside to rest.
Boil some potatoes with skin on. When done and cooled cut them into thick slices and peel the skin off.
Cook them in the frying pan that you used for the duck. They will crisp nicely in the duck fat and take on a wonderful flavour. When done sprinkle with finely chopped garlic and fresh thyme leaves.
Slice your duck breast at an angle and plate up with the potatoes and bashed beans.
Pour the juices that came out of the rested duck into the pan, add a little olive oil and a good splash of balsamic, stir and scrape up any bits in the pan then drizzle over the duck.
I hope they serve this dish in heaven.