From fat markets (no, not us the ducks, silly!) to charcuterie meccas, foie gras to smoked magret to cassoulet, this week has been a celebration of good Southwestern cooking, Camont style. This is what we made in one week of http://kitchen-at-camont.com/programs/cookery/dig-in/marche-au-gras/. Enjoy this taste of Gascony!
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- Foie Gras & Lotte cassolettes- oven baked Foie gras & monkfish on a bed of julienned aillets & carrots
- Foie Gras en Chemise Verte- spinach wrapped poached foie gras
- Confit de Canard
- Rillettes de Canard
- Paté de Foie Gras
- Terrine de foie gras
- Confit de Oie- goose
- Cassoulet Camontw/ saucisse de Toulouse,
- Grattons or cracklins- Gascon popcorn Piment d’Espelette
- Magrets seché fumé
- Magret Chemineé
- Huitres Roti (for a little duck relief)
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