We started today with the duck breast dish from yesterday and preparing the duck legs for the confit. We each had a whole duck to butcher, i.e. remove the breasts and legs and chop up the carcass to make the stock. We also had chef David taking us for the practical which was a change for us as we had only had him once before and that was in the 1st week of basic cuisine. He was very organised and a good teacher.
There were quite a lot of garnishes to prepare for the duck breasts (beetroot, celeriac, apple and pear segments, orange and lemon segments and zest julienne) which took everyone in the class quite a bit of time. Plus there was the duck butchery and salting and marinading the duck legs for tomorrow’s lessons.
All went well and my duck breast was cooked to the desired pink while the skin was crispy, the sauce was tasty and all looked good on the plate.
Next we had a demo on dishes from the Perigord region of France, famous for foie gras and truffles.
The chef confited the duck legs from yesterday and served them with salardaises potatoes (sliced potatoes cooked in a tin in duck fat with garlic) and a sauce of duck stock, madeira and diced black truffle.
The chef also prepared foie gras. The foie gras was sliced thickly, pan fried and served with a Sauternes and duck stock sauce, with a garnish of peeled grapes. We all got to taste the foie gras and it was delicious.
Lastly we each had a tutorial with chef Gilles where we got our average mark in cuisine for this term so far. I was pleased to find that I was currently 2nd in the class and doing pretty well. I hope I can continue the good score.