Crépinettes au jus de colvert (French Regional - Limousin)

[bleudauvergne]

Crépinettes au jus de colvert (French Regional - Limousin)

Serves 4 as Main Dish.

In search of the perfect Limousin regional dish this is the one I finally decided on.

• For the crepinette
  
• 1 mallard duck, about 2 lbs.
  
• 1 T duck fat
  
• 300 g cèpes
  
• 50 g barde de lard
  
• 150 g cooked chestnuts
  
• 20 g butter
  
• 3 leaves swiss chard
  
• 100 g crepine de porc
  
• salt, pepper
  
• For the demi-glace
  
• 2 carrots
  
• 1 onion
  
• 1 clove garlic
  
• 1 bouquet garni
  
• 10 cl xeres vinegar
  
• 50 cl red wine
  

1. Preheat the oven to 200C/400F. Put the duck on the rotisserie and smear the outside evenly with duck fat. Do not season the duck. Let roast for 20 minutes, remove from the oven, cool, and remove all of the meat. Slice the meat into small dice, set aside, and break up the carcass.

2. Bring the oven to 150C/300F. Peel, wash, and slice the carrots into rounds. Peel the onion and garlic, and roughly chop. Place the duck carcass, the onion, carrots and garlic into a shallow baking pan in the oven and cook until it begins to color, without letting anything burn. Watch the cooking process and turn things over from time to time. Put all of the ingredients into a heavy bottomed pot, and add the vinegar, the red wine, and 75cl of cold water. Bring to a boil and carefully skim for a few minutes. Turn the heat down and simmer for 2 hours. Strain the resulting stock into a saucepan and reduce until a syrupy consistency.

3. Clean the cepes carefully witht he aid of a cloth without immersing in water, and chop them roughly. In a saute pan, melt the pork back fat and cook the cepes in the fat for 5 minutes.

4. Slice the chestnuts into small dice and mix with the duck meat and the cepes. In a saute pan, reheat the mix for 10 minutes. Season with salt and pepper to taste (warm), return to room temp, and keep in a cool place for 1 hour.

5. Remove the green leaves from the chard. Reserve the stems for another use. Carefully wash the leaves. Parboil the leaves in salted water for one minute and then directly run them under cold water to stop the cooking. Strain the leaves.

6. Heat the oven to 220C/425F. Lay out the crepine on a work surfece, cut it into 4 pieces, and distribute the chard leaves among the pices of crepine. put into the center of each a quarter of the duck mix. Close each one individually and cook in the oven for 5 minutes.

7. Before serving: over a low flame or in the double broiler, incorporate the butter into the duck reduction, not letting it boil. When the sauce is steaming, season it with salt and pepper. Put a crepinette into the center of each warmed plate, and nappe with the jus.

Keywords: Main Dish

( RG1573 )