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International Selections Artisan Recipe - February 2013

This is an authentic French dish that should sing with either the robust Domaine de L’Echevin Côtes du Rhône or the lighter-style L’Impertinent Château des Estanilles Faugères included in this month’s International selection.  This version of the recipe is a quicker with simpler preparation. (Recipe courtesy of Robin Garr, wineloverspage.com)

 Fricot de Canard
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Fricot de Canard

Ingredients:

• 1 boneless duck breast (14 -16 oz)
• 1 oz pancetta
• 4 to 6 small turnips
• 1 large carrot
• 2 shallots or 1/2 medium red onion
• 2 cloves garlic
• 2 bay leaves
• 1 Tbsp flour
• salt and black pepper, to taste
• Cayenne, to taste
• 2 cups chicken broth


Preparation:
Carefully cut the thick blanket of skin and fat away from the duck breast. Cut the lean breast meat into bite-size cubes and reserve. Cut the skin into a few chunks and put it in a small skillet over low heat, leaving it to render the fat, turning occasionally.

Cut the pancetta into small cubes. Peel the turnips and cut them into wedges. Peel the carrot and cut it into thick slices. Chop the shallots or red onion and the garlic; and season the flour with salt, black pepper and a dash of cayenne to taste.

Simmer the turnip and carrot pieces in a small saucepan for 10 or 15 minutes with just enough chicken broth to cover until the vegetables are just short of crisp-tender.

Meanwhile, put the pancetta into a saucepan with a tablespoon of the rendered duck fat. Increase heat to medium-high and sauté the pancetta until it starts turning crisp and brown. Add the chopped shallots or onions and garlic and reduce heat, cooking gently until they're soft, translucent and starting to brown. Add the duck meat and let it brown, reducing heat to very low to keep warm if you finish this step before the vegetables are quite ready.

Sprinkle the seasoned flour into the dish. Add the cooked vegetables and about 1/2 cup of their broth. Simmer over medium heat for another 15 minutes or so, until the duck meat is tender and the sauce has thickened slightly. Add a little more broth if needed.

Don’t toss the leftover duck fat! Let is cool, discard the duck skin, and refrigerate the fat in a clean, covered container. Used judiciously, it makes a wonderful sauteing medium, perhaps the world's finest way to fry potatoes.

Pair this recipe with this month's International Selections featuring:
• Domaine de L’Echevin 2010 Côtes du Rhône
• Château des Estanilles 2011 L’Impertinent Faugères

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Click here to view our past recipes:

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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