Feeds:
Posts
Comments

Posts Tagged ‘cooking magret du canard’

The next few lessons are centered on cuisine from Bordeaux. I think most people have heard of Bordeaux wine and perhaps even had a sip or two. This great wine is a blend of 5 varietals of grapes, Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. There are two rivers that run through the region, the Garonne and the Gironde. The open waters of the Bay of Biscay border the appellation of Bordeaux.

In Bordeaux, wines are classified as either left or right bank wines, meaning the grapes grew on one side or the other of the Gironde. On the north bank or left bank we find the appellations of Graves, Pessac Leognan, Haut Medoc, St. Julian and Paulliac. On the right bank are the regions of Pomerol and St. Emillion (the one gorgeous village I have been). There is also a small appellation in the middle of the two rivers called “Entre deux mers” or between two oceans.

All these appellations are well known for luscious red wines so it’s only fitting that they would bless us with some truly gourmet cuisine. Our first taste of Bordeaux is one of my favorite dishes to cook, Magret du Canard avec Bordelaise Sauce.

I promised my father I would provide clear instructions on cooking a duck breast, Magret du canard, as he is keen to try it out. So get out your sauté pans and let’s get cooking!

(more…)

Read Full Post »