Tuesday, July 22, 2014

Magret (duck breast), chard and chestnuts

You know those days when you are strolling around the supermarket and find yourself staring at something that you never tried before but heard good things about?

Well, I've had one of those moments the other day. I got duck. More specifically, magret.  Duck breast with a layer of fat. And I had no idea what to do with it.

Here we have a word for these eats, heerlijk. Said heerleeyk.That means divine, but with a lot more foodie appeal. Not that you only can use it for food. It's the way it tastes when you say. Divine sounds more like you are talking about a great piece of music. Or a dress.

Having an nearly endless stream of chard in the garden in this wonder-full fruitful summer, featuring a couple of days of rain and a couple of days of sun and everything all over again - mainly the sun - which veggie wouldn't be excited?

And I figured out the chestnuts I picked and dried last fall were just the perfect starch for this simple but taste bursting meal :-) I'll teach you the best way I found to do that chestnut thing in fall. Now you can find it at a spanish shop (I saw them in the little shop in the little village in Andalucia for the first time like this).

Anyway, here is the recipe:

Magret de canard with chards and chestnuts

Yield: 2 richly filling servings

  • 1 magret
  • 1 cup dried chestnuts, peeled, pick similar sized ones
  • 1 lb chards, chopped
  • 1 tbsp coriander seeds, mashed
  • 1 tsp herbes de provence
Cooking Directions
  1. Rub the magret with the herbs and a bit of salt on all sides.
  2. Start cooking the chestnuts, and boil them for 45 minutes or until soft as you like; wait to drain.
  3. Heat a pan on the lowest heat setting, and let the fatty part of the magret sit there and grease it a little.
  4. Change the setting to high and check after a couple of minutes.
  5. Turn it around when it is dark brown.
  6. Let the other side brown just as much and remove from the fire.
  7. Meanwhile, fry the coriander in 1-2 tbsp lard or what you wish a little bit in the medium setting.
  8. Add the chard, stirring until it wilts.
  9. Drain the chestnuts.
  10. Serve :-)

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