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Life in rural France - Food - Friends - Wine - Cheese - Comments
Welcome to French Food
Focus. The name describes the intent of this blog. I'll focus on food
and because I live in rural
France the stress will be upon French food. There are numerous posts
concerning life in France and, certainly,
opinions
about anything that strikes my fancy.
If
you have some good recipes or if you want to rave
about any great French
restaurants this
is the place to do it.
I hope you enjoy my ramblings about rural France!
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Dodine, AKA
French Haggis!
This recipe is one of the ways I
used the truffle I bought during my visit to the truffle farm. The
reference to French Haggis comes from the fact that I served the
Dodine to our wine tasting group on Burns Night. Both haggis & Dodine
are dishes encased in an animal’s skin. Here goes:
Ingredients:
1 duck,
500 grams char (minced pork),
250
grams chicken livers,
250 grams mushrooms,
50 grams ground
almonds,
a small bunch of parsley,
2 eggs
25 grams
of FRESH truffle. (The truffle is optional.)
Salt & pepper to
taste.
A little white wine.
10 ml. Cognac & fennel seeds.
Method:
- Bone the duck being careful not to damage the skin.
- Remove the two breast pieces & cut them into strips. Marinate them
in the cognac & fennel which has been crushed. Overnight is best.
- Mince the chicken livers & mushrooms & mix them with the char,
almonds & the parsley (finely chopped), the eggs & truffle finely
chopped (if using). Salt & pepper to taste.
- Mix all of this thoroughly then take a bit out & press into a
little patty, fry the patty & taste to see if the seasoning is
correct. Adjust if necessary.
- Lay the duck skin out with the inside up. Spread ½ the mixture
over its center. Lay the strips of marinated breast across the mixture
diagonally. Place the other ½ of the mixture on top of the
breast strips. Now bring the duck skin over the mixture from both
sides. It should be a fairly tight fit. Using kitchen twine & a large
trussing needle sew the skin around the stuffing so that it is
entirely encased.
- Heat the oven to 180 degrees C. Place the whole duck (the Dodine)
into a baking pan & add enough white wine to have about a ¼ inch layer
of wine on the bottom of the pan. Bake for roughly 90 minutes or
until the juices run clear. Baste frequently.
- Bring the Dodine out of the oven & let cool. It is best wrapped in
foil & allowed to age overnight in the fridge.
For serving
cut the dodine into about 2 cm thick slices. I like to decorate it by
placing finely chopped endive, tomatoes & cornichons all around the
edge.
You can make a sauce (if serving the dodine hot) by reducing
the pan juices & mixing in a bit of cream.
Experience tells me that
it keeps well. I find that the flavor actually improves for the first
2-3 days in the fridge.
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