Translated for you, Canard Roti

Today I’m posting the winner entreé recipe of Valbonne office, in south of France, by Estelle Martin, Worldwide

Estelle Martin

Life Sciences Vendor Manager at Lionbridge. It is Canard Roti, an ellaborated duck dish with pear poached in a medieval wine (Ypocras), spiced sauce, and potatos. You need to start preparing this dish 3 days before you intend to serve it. Bon Appétit!

 

The Lionbridge Valbonne office

Valbonne Central Square By Cédric Puisney

It is located in the southeastern part of France.  It is a beautiful, tranquil area surrounded by trees and villages, but not far from the bigger, more bustling towns of Nice and Monaco.  The architecture of the community is very appealing and fits in well with the surrounding nature. 

Our office employs 81 people of French nationality, all with different cultural backgrounds, which makes it a very interesting place to work.  We enjoy spending time together and will occasionally organize office parties to celebrate various occasions.  Our hobbies include running (some people compete in races), football (we have our own office team), and raising money for research and charitable organizations.

The recipe – Canard Roti (Duck, Pear Poached in Ypocras, Cameline Sauce & Gratin Dauphinois)

Ingredients:

Duck (Sauté)

Ypocras

  • 40 grams cardamom                                                           
  • 10 grams cinnamon                                              
  • 10 grams ginger                                                                   
  • 10 grams nutmeg                                                  
  • 10 aniseed                                                              
  • 10 cloves                                                                 
  • 250 grams sugar                                                    
  • 1 liter red wine 

Pear poached in ypocras

  • Pear
  • Ypocras

Cameline sauce

  • 50 grams raisins
  • 80 grams almonds
  • 80 grams honey
  • 6 ginger slices
  • Nutmeg
  • Bread crumbs
  • Ypocras

Gratin dauphinois  

  • 1 kilogram potatoes                                             
  • ½ liter milk
  • 1 egg
  • 100 grams grated cheese
  • Nutmeg
  • Salt
  • Bread crumbs
  • Pepper

Cooking Directions:

Ypocras, Medieval Wine

Crush spices into powder.  Take 15 grams of this mixture; add sugar and 1 liter of wine. Leave to infuse (2-3 days). Filter.

Pear Poached In Ypocras

Peel the pears and boil gently in Ypocras until they are soft.

Cameline Sauce

The day before: soak raisins in Ypocras.

On cooking day: Mix almonds, spices, sugar, then raisins & bread crumbs.  Add ¼ liters of Ypocras.  Boil gently, stirring continually for 10 minutes.  Add wine if needed to obtain a very fluid sauce.

Gratin Dauphinois

Dispose a layer of finely sliced potatoes, topped with grated cheese.  Pour half the milk.  Add a second layer of potatoes, salt, pepper.  Bake 30 min. (210 degrees Celsius).  In a bowl, stir egg, nutmeg and remaining milk.  Pour on gratin, add remaining grated cheese.  Bake 15 minutes.

2 Replies

  1. Estelle - May 31, 2012 at 10:37 am Reply

    Nice but where is the duck?

    Gone?

    We are not talking about a “live duck”, so let’s grill it, fat side first, until the meat becomes pink (one can decide to overcook it, no worries, as long as it pleases the guests) and serve it with the exquisite Cameline sauce aside of a portion of gratin Dauphinois and of a poached pear.

    You’ll see it works!! Enjoy!

    • Monica Oliveira
      Monica Oliveira - June 1, 2012 at 11:52 am Reply

      Ooops, thank you for catching this Estelle. Delicious!

Leave a Reply