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[ LEARN FRENCH WITH GABRIEL GATE ] – Canard à l’orange et aux noisettes

Tous les mois, Gabriel Gaté, célèbre chef cuisinier français, invite les lecteurs du Courrier Australien à un délicieux voyage culinaire et linguistique. Découvrez certaines de ses meilleures recettes et leur histoire pour devenir un vrai cordon bleu, tout en apprenant le Français et l’Anglais ! Ce mois-ci, Gabriel vous a concocté du canard à l’orange et aux noisettes…

Gabriel Gaté

Nous sommes si nombreux à être confinés à la maison que le moment n’a jamais été aussi approprié pour élargir notre répertoire de plats et apprendre quelques nouvelles recettes.

Au fil des années, on m’a souvent demandé comment cuisiner le canard, l’une de mes viandes préférées. Il y a quarante ans, lorsque j’ai commencé à enseigner la cuisine en Australie, ceux qui aimaient cuisiner à la maison ne pouvaient que se procurer un canard entier et la façon la plus populaire de le préparer consistait à le faire rôtir. L’inconvénient lorsqu’on rôti un canard entier c’est que la poitrine cuit plus vite que la cuisse, donc le temps que celle-ci soit prête, la poitrine est trop cuite et souvent sèche.

De nos jours, les amoureux de la cuisine à la maison ont plus de choix, les filets de canard et la poitrine peuvent tous deux être achetés séparément. Les cuisses de canard peuvent être rôties, grillées ou cuisinées dans un ragoût, comme une tajine ou un coq au vin. En France, les cuisses de canard mijotées dans le gras de canard puis préservées dans celui-ci une fois cuites sont très populaires.

Cette préparation se nomme “confit de canard” et peut être simplement réchauffée au four ou utilisée pour le plat classique du cassoulet.

Les filets de canard sont délicieux grillés ou sautés et sont appréciés par les cuisiniers car ils prennent peu de temps à préparer. En France, dans les régions où les canards sont spécifiquement engraissés pour leur foie (vendu comme foie gras), les filets sont plus larges qu’ailleurs et sont appelés magret de canard. Un magret sert deux personnes pour un plat principal. Les plats de canard sont communs dans la plupart des restaurants français.

Le canard, en particulier au sein du somptueux et historique restaurant parisien La Tour d’Argent, a été servi dès la fin des années 1800. Depuis, chaque client ayant mangé le fameux plat, désormais prénommé Caneton Frédéric Delair (après son créateur), reçoit un certificat chiffré sous la forme d’une jolie carte. Plus d’un million de portions ont été savourées pendant les 130 ans ayant suivi la création du célèbre plat. Le Président américain Franklin Roosevelt a reçu le nombre 112,151, tandis que quelques années plus tard Charlie Chaplin recevait le 253,652.

Le canard à l’orange est probablement le plat le plus apprécié de tous, et la recette de ce mois-ci est ma version modernisée avec des filets de canard. Bon appétit et prenez soin de vous !

Canard à l’Orange et aux Noisettes

Pour deux personnes

Cette délicieuse recette de canard française est simple à réaliser et peut être accompagnée de votre meilleur vin rouge.

Ingrédients

1 large carotte, épluchée et coupée en rondelles
1/2 cuillère à soupe de beurre
sel et poivre fraîchement moulu
2 cuillères à soupe de persil haché
2 filets de canard, sans l’os
1 cuillère à café de graines de fenouil, hachées
1 cuillère à soupe d’huile d’olive
10ml de brandy, Armagnac ou Cognac
jus d’une moitié d’orange
2 cuillères à soupe de bouillon de poulet ou de bœuf
1 cuillère à café de poivre vert en grains
2 cuillères à café de crème fraîche
les quartiers d’une orange, sans la peau
8 noisettes rôties, écrasées en 2 ou 3 morceaux chacune

Déposez les rondelles de carotte dans une casserole avec un peu d’eau.   Couvrez avec un couvercle jusqu’à ce qu’elles soient moelleuses. Égouttez les carottes, puis faites-en une purée avec le beurre. Assaisonnez avec du sel et du poivre et incorporez le persil haché.

A l’aide d’un couteau bien aiguisé, incisez la peau des filets de canard et assaisonnez-les avec du sel, du poivre et des graines de fenouil.

Préchauffez le four à 150°C.

Faites chauffer l’huile d’olive dans une petite cocotte et dorez les filets de canard du côté de la peau pendant environ 5 minutes. Retournez les filets et finissez de cuire le canard dans le four préchauffé pendant environ 10 minutes.

Lorsque le canard est cuit, déposez les filets dans une assiette. Jetez l’excédent de graisse présent dans la casserole, ajoutez le brandy et le jus d’orange puis faites bouillir pendant une minute. Ajoutez ensuite le bouillon et réduisez à environ deux cuillères à soupe.

Ajoutez le poivre vert en grains, la crème fraîche, les quartiers d’orange et les noisettes rôties à la sauce.

Coupez les filets de canard en moitié sur la longueur.

A l’aide d’une cuillère, déposez la purée de carottes dans deux assiettes. Placez-y les filets de canard et versez la sauce autour et sur le canard.

Vocabulaire :

canard : duck
enseigner : to teach
rôtir : to roast
poitrine : breast
cuisse : leg
ragoût : stew
graisse de canard : duck fat
sauté : pan-fried
engraissé : fattened
foie : liver
fenouil : fennel


In English please !

With so many of us confined at home, it has never been a better time to increase our repertoire of dishes and learn a few new recipes.

Over the years I have often been asked about cooking duck, one of my favourite meats.

Forty years ago when I started teaching cooking in Australia, home cooks could only purchase a whole duck, and the most popular way of cooking it was to roast it. The difficulty with roasting a whole duck is that the breast cooks faster than the leg, so by the time the legs are cooked the breasts are over-cooked and often dry.

Nowadays, the home cook has more choice, and both duck fillets and breasts can be purchased separately. Duck legs can be roasted or grilled or cooked in a stew, like a tagine or in a coq au vin. In France duck legs are very popular cooked slowly in duck fat and, once cooked, are preserved in the duck fat. The preparation is called ‘confit’ duck and can be simply reheated in the oven or used in the great classic dish of cassoulet.

Duck fillets are delicious grilled or pan-fried and are popular with cooks as they take a short time to cook.

In France in the regions where ducks are specifically fattened for their liver (sold as foie gras), the fillets are larger than usual and are called magret de canard. A magret serves two people for a main course.

Duck dishes are common in most French restaurants.

The duck speciality of the beautiful, historic Parisian restaurant, La Tour d’Argent, has been served since the late 1800’s and since that time each guest eating the famous dish, now called Caneton Frédéric Delair (after its creator), is presented with a numbered certificate in the form of an attractive card. Over one million portions have been enjoyed in the 130 years since the creation of the famous dish. American President Franklin Roosevelt was given number 112,151, while years later Charlie Chaplin got number 253,652.

Duck à l’orange is possibly the most popular duck dish of all, and this month’s recipe is my modern version using duck fillets. Bon appétit and stay well!

Roast Duck Fillet with Orange and Hazelnuts

Serves 2

This beautiful French duck recipe is simple to make and can be accompanied by your finest red wine.

Ingredients
1 large carrot, peeled and sliced
1/2 tbsp butter
salt and freshly ground black pepper
2 tbsp chopped parsley
2 duck fillets, without the bone
1 tsp fennel seeds, chopped
1 tbsp olive oil
10ml brandy, Armagnac or Cognac
juice of half orange
2 tbsp strong stock, chicken or beef
1 tsp drained green peppercorns
2 tsp of cream
the skinless segments of 1 orange
8 roasted hazelnuts, crushed into 2 or 3 pieces each

Place the carrot slices in a saucepan with a little water. Cover with a lid and cook until soft. Drain the carrots, then blend them to a purée with the butter. Season with salt and pepper and stir in the chopped parsley.

Using a sharp knife, score the skin of the duck fillets and season them with salt, pepper and fennel seeds.

Preheat the oven to 150°C.

Heat the olive oil in an oven-proof pan and brown the duck fillets, skin-side down, for about 5 minutes. Turn the fillets over and finish cooking the duck in the preheated oven for about 10 minutes.

When the duck is cooked, transfer the fillets to a plate. Discard the excess fat from the pan, then add the brandy and orange juice and bring to the boil. Boil for 2 minutes, then add the stock and reduce to about 2 tablespoons. Mix in the green pepper corns, the cream the orange segments and the roasted hazelnuts.

Cut duck fillets in half lengthwise.

Spoon the carrot purée onto two plates. Top with the duck fillets and spoon the sauce around and on top.

Par Gabriel Gaté

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