The other night we were pushed for time and we cooked some Confit de Canard accompanied by some pasta. Oh well, I opened the tin and my wife cooked it. It comes in very large tins which will feed four people but only three when I am around. The whole meal took about half an hour to cook.
Confit de Canard is one of my favourite foods; it would go in my top ten along with rib of beef and sea bass. There is a lot of salt in it, so I am sure that the diet dictators would not approve. But, if you have got a bottle of water handy and only eat it once a month or so, why worry? We are going to France this weekend so I hope that my sister-in-law has got it on the agenda.
Confit de Canard is made by curing the legs in salt and then cooking them in their own own fat. It is a speciality of Gascony in France. We buy it in large tins. My wife cooks it in the oven in some but not all of the fat. She does it to perfection and cooks it until it is almost going dry but not quite. The flesh literally falls of the bone. It goes perfectly with pasta or with potatoes cooked in the remaining fat.
Why worry about cholesterol when you can wash down this favourite with a bottle of Alain Mathias 2011 Côte de Grisey Epineuil Red? This wine is delicious and goes perfectly with duck, chicken and game dishes. It is produced in Burgundy not far from the town of Tonnerre. I always think that Pinot Noir based wines go so well with poultry and game and this wine is no exception.
The 2011 will keep for several years longer and if you are ever in the Tonnerre area why not search out some Epineuil and Domaine Alain Mathias in particular.
http://www.domainealainmathias.com/vins.htm
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