Here’s the first in a new year’s series on cooking hard only during the holiday season!
I put my iPad on top of the fridge to check the recipe and start cooking.
The portions are enough for 3 to 4 people, or 2 if you are a hearty eater. (Actually, we had about a third left over…)
1. Making sauce
I used a whole bottle of Mercian Red Ball. Pour this into a saucepan and simmer until it is reduced by about a tenth.
It takes about 30 minutes to boil down to this level.
煮詰まったものにカレー屋さんのかくし味 フォンドボーを一袋のうち3分の1を加えて混ぜ、塩コショウで少々味を調整します。こしょうの微妙な加減で味が引き締まる感じでした。仕上げは、フォアグラをソテーしたあとに出た油と混ぜること。それは一番最後に行いますので、これはこのままにして次の過程に移ります。
2. roast the duck
The duck is frozen. Take it out of the freezer and put it in the « fridge » for about 30 hours to thaw.
ちなみにこちらは楽天で購入したもの。2個セットで2,500円でした。でも、貯まってた楽天ポイントで買ったので出費はゼロ。
Once thawed, all you have to do is grill. First, take the meat out of the bag, wipe off the juice with kitchen paper, and make a 1cm slit on the skin side. Like this.
Then bake in a frying pan over medium heat with the lid on. If you are using a Teflon frying pan, you don’t need to add oil, just the oil from the meat. When the skin side is browned, turn it over and cook the other side. Cook for 1 minute.
Then take the meat out, wrap it in aluminum foil and leave it for a while. I think it takes about 10 to 15 minutes. While you are waiting, prepare the foie gras. (Note: It’s best to wrap the foie gras in foil and preheat it for at least 20 minutes to cook it through.
I discarded the oil from cooking the duck this time. Wash the pan again and prepare for sautéing the foie gras.
3. grill the foie gras
The foie gras was bought in Salla in the Dordogne last May, 100% duck foie gras, 130g for about 2,000 yen (*corrected later, it was 17.5 euros)?
Sallah is a city like this.
Take it out of the can, cut it horizontally and divide it into two equal portions. 65g each. The thickness is about 1.5cm.
But after I baked it, I realized that I should make it a little thinner, less than 1cm. This is because I wasn’t sure how to cook the surface in a good way while letting the inside cook well.
Season the foie gras with a little salt and pepper, dust the surface with a little flour and bake. The heat should be medium-low. Again, I don’t use oil. The foie gras will release a lot of oil.
When the surface is browned, turn it over and cook the other side, and finish when it is browned too. (See below: It is appropriate to cook each side for about 2 minutes.
The oil from cooking the foie gras is then used to finish the sauce.
4. Sauce finishing
Put the sauce made in 1 into the oil generated in 3 and heat it a little to finish the sauce.
This foie gras oil may be good in the sense that it uses a lot of the flavor of foie gras, but I’m not sure if it was necessary to use it.
The last step is to put all the ingredients on your plate and you’re done!
It’s not very pretty to look at, though. But it’s a little too voluminous, or maybe I overdid it….
Fortunately, I had a moderate lunch today, plus I ran for about 30 minutes, so I was hungry, and I finished it, though (laughs).
By the way, today’s wine was purchased in the town of Saint-Emilion.
Saint-Emilion is a city like this.
As for the result, the taste of the sauce and the degree of cooking of the meat are quite good.
The only regret I have is that I was not able to serve it warm on the plate due to my bad hand. I feel like there is a secret to this. I wonder if it is possible to serve it warm if I don’t consider the time allocation properly. I think I need to do more research.
Also, the aforementioned method of cooking foie gras is still an issue. I couldn’t find any good information on the internet, so I just went with what I could find. I still have some foie gras that I bought on my trip last year, so I’ll try to revive it in the near future.
So that’s the end of the series on cooking hard only during the New Year holidays.
P.S ちなみに黒豆とか筑前煮とか日本の正月らしいものもちゃんと作ってます。黒豆は会心の出来でしたよ！
