Learning new skills - butchery & charcuterie
Dodine de canard with légumes à la grecque and salad I mentioned a few weeks ago that I love the opportunity to try out new dishes and extend my range as a cook. This winter, a bit of quiet time allowed me to learn how to make the famous French charcuterie dish dodine de canard . This is made from a whole duck that has been boned out, stuffed with flavoursome forcemeat and baked whole. The process takes at least two days, as the duck has to be marinated overnight, when raw, then rested a second night when cooked. Only on the third day or after is it ready to be eaten. Served cold with mild pickles and salad, it makes a spectacular starter at dinner or a tasty main course for a cold lunch. I first saw a dodine prepared on Michel Roux Jr's TV programme some years ago. Although I could never hope to match his talent, I still decided it was something I wanted to try my hand at. I found a blog that reproduced his recipe, and it seemed straightforward enough. Between the recipe...