The trip through the vineyards of South west france

7 September 2013 now 10 September
Now in Gironde after spending 4 days in the Dordogne in and around Bergerac
 

WE ATE Spicy duck breast from the Cobb

BUT FIRST THE STORY

I met up with Barbara on Tuesday

We stayed the first night in a vineyard with duck farm and Geese near St Meard de Gurzon

Under the shade of trees next to the farm house. It was so warm . The restaurant was shut so we had to make our own, no problem for us. A good nights sleep then off we went across country lane to  Monbazillac. There we found a super France Passion address infact we stay in them most nights, for free at the farm or by a vineyard or cave, not all the addresses are suitable so we often visit a couple before chosing, until now always good., though it takes time. … But that we have

In Monbazillac we sat on the edge of the vineyard with a view for far. A bit hot around the 31 , but a little shade for Penny and thank goodness a light breeze. Barbara went of exploring and that night we had a small degustation of foie gras and of course a glass of Monbazilliac

Having consulted our France Passion book we made a plan.. We  spent a very noisy night in Bergereac due to an enormous thunder storm. The day before we had walked around Bergerac having a simple lunch on one of the squares .A lovely town. Due to the heat I returned earlier to the shade of the camping whilst Barabra went exploring. I had been there before so took penny to the camp site as it was so hot

That night simple faire and then to an early morning farmers market bnefore moving on , once again across the country lanes but first an expedition to the intermarche tyo fine me a bkie, I had backed patty wagaon against a tree!!!! and rather bent the wheel and my bumper.. To no avail the beautiful low step in bike I had seen in Lectoure was not on offer a pity asd Barbara is a bike fanatic and has a super Brompton, so Penny and I keep to the DOG mobile and two feet. 

we spent the night in a vineyards in PESSEAC SUR DORDOGNE, super so still vineyard , sunflowers and barley. Had a great tasting before we barbecued our tame duck breast 

see recipe a bit changed 
 

Ingredients:

3 to 4 magrets “tame duck breast” they normally weigh 350 grams so 2 is enough for three servings

2 tbsp Pats  powder or rub  ( equal quantities of roasted cumin and coriander ground to a powder), I have pot in the camper

Rough sea salt

4 pieces of venkel or chicory  cut in diagonal strips

50 g sugar

A little balsamic vinegar 

Method:

Patty powder

1.     Put equal quantities of cumin seeds and coriander in a dry pan and roaster on a high heat until the spices give an aroma , be careful not to burn, always have a plate handy to throw them on !!!. Turn immediately out of the pan so that they do not burn.

2.     Make them fine in a pestle or in a coffee mill or place in a pepper or herb mill and grind as needed. Or put in Pats Pantry

3.     Keep in an airtight pot.

The duck

1.     Remove any excess fat from the edge of the breasts

2.     Cut the fat of the duck breasts in with a diagonal pattern, rub the spice mixture into the fat. Leave for a time to absorb the flavors

3.     Fry the duck breast on the fat side first in a hot pan until the fat begins to run, and has become golden brown, approx 3-4 minutes. We did this on the COBB , great thing but very hot take care

4.     Turnover and fry for a few minutes (2-3 minutes) on the skin side.

5.     ONE CAN ALSO FRY THE MAGRETS VERY SLOWLY AS JAN LAGRAUW DID LAST YEAR, BUT ON MY COBB NOT POSSIBLE

6.     Remove from the pan pour off the excess fat and set aside to fry the chicory or fennel,

7.     We grilled the fennel and white onions on the Cobb before grilling the meat and kept warm.

8.     Place the duck on a baking sheet. Skin side uppermost.

9.     Place the tame duck breast in the oven at 160 degrees for 10 to 15 minutes.

10.  We made a sort of Dutch oven with a metal plate and a bowl so the Duck could cook through a bit more

11.  Remove from the oven and allow to rest.

12.  Heat the frying pan with the remaining duck fat in and fry the chicory, add a little sugar and allow to caramelize. Pour over the balsamic and season to taste.

13.  Cut the duck breast into thick slices and place on the plates, garnish with the chicory and pour over the sauce.

14.  After resting the duck we sliced thinly, for me it was perfect Barbara tossed her on the grill for a few seconds and it was still lovely and tender and the fat crispy .

Notes

A good sauce if you want it.

Ingredients sauce:

2 shallots finely chopped

1 dl white wine

1 glass calvados or Cognac

2 dl jus de veau

100 g butter

Method:

1.     Place the shallot, the wine and the calvados in a saucepan.

2.     Reduce to almost a glaze.

3.     Add the stock and reduce to the half, just before serving swirl in small pieces of butter to enrich and thicken the sauce season to taste.

By this time our doggies where going crazy but kep away from the fire.

However I tried to lean on the table to cut my meat and all suddenly slid to one side rather like on a ship.

Barbara caught the wine, I my meat, one dog got covered by my glass of Bordeaux  wine and the other licked up the fallen bottle of olive oil. chaos , we still had the wine and I my meat

I have a thing about mushrooms so unbeknown to Barabra I had picked up a few beauties in the intermarche.

She quickly got her culinary skills going and we had grilled mushrooms filled with garic, salted butter and a sprinkling of herbs, yummy.

Then the grill plate was removed from the Cobb and we sat by the glowing embers until they died out and the bottle was empty !!!!!!

A Bordeaux cuvee prestige Chateau du Petit Montbeau 

it was heerlijk, I could have stayed there longer and the farmer invited us for 8 nights or more, he explained he liked to share his farm with others to make them happy hence the France Passion. 

next day to St Emilion (again ) Barbara wanted to see it so busy so a quick stop, then on to Pomerol, , nothing there so to the guide Michelin we went and back to a place called Montagne, we dined in a local Gourmet restauraunt, dissppointing but warm and dry and great local wine arrangement. we satyed the night at a vineyard with a special; place for campers , a pond and lilies on the water a camping table for breakfast but it rained 

On to Bourg and Blaye a simple picnic by the gironde then around the Citadel before getting the Ferry to The Medoc. We stayed again in a winery but this time imn the yard,  again super wines, so my camper is getting full. the next day rain so after an early morning drive along the mosty famous wines of the world , we dropped into Moutn Rothschild !!! and managed to join the afternoon tour. stupidly enough no tasting for me, I still had to drive, however we bought a bottle to share at home.

Then on to the sea side , sulac sur Mer and Amelie Plage a sweet camping site a rest day today, washing and finally wifi , hence my blog. Now to diner it is cold so we have opted for a logis de France in the village. It is a bit uitgestorven. Summer has passed, bu in the daytime super sun I swm in the sea and sat out of the wind by the rocks a real rest day.

tomorrow to Margaux , then over to Lot and whatever.. then to Ile de Re for me , good weather expected... Barbara will at a certain moment got to Bretagne. I await the arrival of Annie and Christina with my car...More about that later. i send this without photos so I don't loose my story like last time photos following 

not very active culinary.. it will come or not my friends 

A bientot 

Pat and a happy doggie who paddled today