Grapes at Domaine Leduc-Frouin

ripening grapes in the Loire

ripening grapes in the Loire




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Duck Rillons and other Duck recipes from Xanthe Clay in the Telegraph

Duck rillons, Roast duck breast with cider butter sauce, Duck with dried cherries, Duck liver and caramelised onion bruschetta and Duck noodle soup are featured in an interesting article by Xanthe Clay in the Telegraph (17 March 07)She focusses on ethical production methods for free-range Freedom Food ducks in the UK. Given the increased demand and greater availability, this becomes more and more important, especially as ducks tend to have a rather better image than chickens. “Decent duck may cost a bit more, but use every scrap and it’s a bargain. With two birds, it’s possible to make two main courses, a hearty soup and nibbles for four. Ask the butcher to take the breasts and legs off and give you the carcass and giblets, too.”
I admit to being a serious duck fan, especially the fattened ducks and magret de canard from France.
Rilllons are “the duck equivalent of pork scratchings, and delicious with drinks before dinner or scattered over a frisee salad and served as a starter.” Made from the leftover skin and fat from the cooked duck carcass, they can be really tasty – and at least by cooking them yourselves you know that nothing unmentionable has been added. “Rillettes” are similar but have more meat and fat, and are more of a moist paté.
Recommended reading:
Cooking and Travelling in South-West France

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