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
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)
Pear poached in ypocras
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.
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.
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.