Weekend Decadence: Toblerone Chocolate Mousse

Jeez it’s freezing outside today! Tell me something: why is it that summer always seems to go away abruptly? From one day to the next it gets cold and there’s never a warning, a nice and easy transition to help us accept the fact that summer will only be back next year. Anyways, I refuse to take out my fall boots just yet. I do appreciate them a lot but I’m just not comfortable with putting my sandals away just yet.

So it’s Friday and the weekend is just a few hours away. What’s your plan for the weekend? If you’ve got nothing specific to do (or you just don’t know what to cook), maybe you should try this decadent desert I made up for last weekend’s baptism: a Toblerone chocolate mousse. Now, not to brag but this desert was a huuuuge success. I don’t know how I did it since I sort of mixed up different techniques but it worked and people loved it. If you like Toblerone, I don’t see why you wouldn’t appreciate this fluffy mousse. I made little portions since we had a buffet style serving but you could make full portions if you’re having guests over for a sit down dinner. I’m sure no one will mind having a bigger portion anyways.

TOBLERONE CHOCOLATE MOUSSE

Makes about 20 small servings or 6 full size servings

 

INGREDIENTS

6oz Toblerone chocolate
2 tbsp butter

2 eggs, seperated

3/4 cups + 2 tbsp 35% cream

3 tbsp sugar

1 cup plain chocolate cookies

PREPARATION

Separate the egg yolks from the egg whites.

In a small saucepan, over low heat, melt the chocolate, the butter and 2 tbsp of cream. Let cool. 

In a large bowl, whip the egg whites until they become fluffy and stiff. Set aside.

In another bowl, whip the cream and sugar until it becomes stiff. Set aside.

In a large bowl, whisk well the chocolate with the egg yolks. With a spatula, delicately fold in the egg whites. Incorporate the whipped cream. 

In a food processor, put the cookies with the melted butter. Slightly crush the cookies. Set aside.

Separate in serving bowls, cover and refrigerate for a few hours before serving. Just before serving, decorate with the chocolate crumbles.

Delectable Braised Veal Cheeks

There’s nothing better than a rainy day to spend some time cooking. But to spend some time cooking, you need to go food shopping (if your fridge is empty!). Which is what I did this morning and it was totally annoying since I had to carry my little baby around in the rain. Which made me think: why didn’t I just clean the house or watch a movie instead? I guess the power of food is stronger than everything else!

Anyways, I will cook after I write this page… but I don’t know what yet. What I do know is that the recipe I’m showing you today is totally worthy of trying and that the time you will put in it will be soooooo rewarding you’ll never look back. Because this recipe is so tasty you will lick your fingers once you’re done. And it’s probably one of the easiest you’ll ever make; the only thing you need is 3 hours ahead of you. On a chilly rainy day you can always indulge in melt in your mouth braised meat. And braised veal cheeks, well, how can I put it… it’s refined yet hearty, tender and simply melts in your mouth. Try it and you’ll be sold. I know I am!

BRAISED VEAL CHEEKS

Makes 4 servings or about 24 appetizers

INGREDIENTS

800g veal cheeks

1 onion, chopped

200g lard, roughly chopped

3 tbsp canola oil

2 beers

1 cup red wine

6 sprigs fresh thyme

PREPARATION

Preheat the oven at 350˚F. Season the cheeks with salt & pepper.

In an ovenproof skillet, heat the oil. Roast the cheeks on each side until slightly golden. Put aside. In the same skillet, add the lard and cook for a few minutes until slightly golden. Add the onion and cook for another few minutes, until the onion is translucent.

Poor the beer and the wine and add the thyme. Put the cheeks back in the skillet. Cover and cook in the oven for 3 hours.

Note: I served my cheeks as an appetizer in small serving eatable cups. You could also serve them as a meal along with potatoes and vegetables. 

A Cool Crab Dip For Canada Day

Ok, I have to admit it: I don’t celebrate our National day. Sorry for those who do. But what I do enjoy on our National celebration day is a nice day off, usually spent with a bunch of friends. Isn’t that what long weekends should be about?

Big parties on a day off usually equal pot luck, which means you might have to bring something along to your friends’ house (if the party isn’t being held at your place). I’m personally always impressed with what some people bring at these sorts of parties (forget about those who buy prepared foods…no comments on that). I mean, some people can get really creative. A friend of mine, who’s almost a local version of Martha Stewart, always brings these really cool dishes that seem to be made for entertainment. Where does she get such cool ideas? She’s probably hooked on the Martha Stewart website… I’m not sure I want to go that way. Still… I, on the other hand, with my not so bad cooking skills, never seem to find a cool idea for what to bring at these gatherings.

This time though, I decided to think out of the box. Lately, I wanted to try out for the “Women of Philly” contest, a cooking contest organized by Philadelphia (the cheese, not the city!). I bought some big jugs of Philadelphia cheese at Costco, only to realize that the contest was closed to the residents of Quebec (what the heck?). Anyways. The cheese has been in my fridge forever so I decided to put it to use. I found a great recipe for entertainment: a cool and easy to make and carry around crab dip. Finally! I believe I made a Martha Stewart out of myself and am ready for those parties coming up in the weekend. Bring it on! Are you ready?

CRAB DIP

INGREDIENTS

250g Philadelphia cheese, softened

1 ½ cup grated Swiss or Cheddar cheese

1/3 cup Hellman’s mayonnaise

1 can (120g) crab, drained

2 green onion, chopped

Hot sauce (optional)

PREPARATION

In a bowl, mix all of the ingredients. Lay the mixture in a pie plate.

When ready to serve, place in the over at 350˚F and cook for 15 minutes stirring once during the baking.

Serve in a dipping bowl. Accompany with bread stick or nachos.

Note: tastes even better if you have along with a nice Rosé wine! 

Hockey Night Fever With Fried Calamari

While I’m waiting in vain to have my little baby, hockey fever in Montreal is full on. I’m personally a Habs fan (Montreal Canadians, for those who don’t know the term) and despise the Boston Bruins… No offense to anybody who is. Tonight is the 7^th game, which means either winning team will go on to the next round.

Now, here’s my little secret. As much as I love hockey, when it starts to be nice outside, there isn’t any point in watching a hockey game every 2 nights. I’d much rather go out and enjoy drinks on a nice terrace. Still, right now, I’m really hoping my team will go on to the next round. Not only because it would be absolutely great, but also because I know that in the next few weeks, I will not be going out to have drinks on a terrace… but will be staying very quietly at home, taking care of the newborn. With the Montreal Canadians on TV, I know I’m guaranteed to have a few good nights of TV a week. Otherwise I can easily get bored, not being a big TV fan.

Anyways, hockey night fever is always fun in our house. And it’s also a good challenge for me in terms of food since we almost always have our diner in front of the TV. Tonight will be no exception and I’m ready to serve some good stuff to anyone who’ll be watching the game with us. Junk food it will be… but good junk food! I’m going to make some nice fried calamari, which I looooove! They’re quite easy to make and only take a big 2 minutes to cook. Their only flaw: they can stink up your house if you don’t have a good fryer! So make sure the air is circulating well in your kitchen, and get your hands dirty with this amazing party food!

FRIED CALAMARI

Makes 4 servings

INGREDIENTS

1-pound calamari

2 cups all-purpose flour

1 tbsp sweet paprika

1 tbsp cayenne pepper

Salt & freshly ground pepper

3 eggs

PREPARATION

In a deep fryer, preheat the oil at 350˚F.

In a bowl, blend together the flour, paprika, cayenne pepper, salt and pepper.

In a separate bowl, whisk the eggs.

Rinse and pat the calamari dry. Cut the bodies into 1-cm thick rings. Dip the calamari rings in the eggs. Toss lightly, a few pieces at a time, in the flour mix. Shake off any excess.

Fry the calamari for 1 to 2 minutes or until golden brown. Drain on paper towels. Serve hot.

Note: You can serve the calamari with a simple tartar sauce or make a nice aioli mayonnaise with smoke paprika.

Creating Hello Kitty With A Million Dollar Cake

There’s nothing like a good sugar rush. But what about your first ever sugar rush? Who remembers that? I certainly don’t but I did witness someone else’s first sugar rush just a few days ago. My little girl turned one (yep, she’s a big girl now) and with her first birthday came her first birthday cake. Chocolate cake on top of it, designed by her mom, aka me (!), into her favorite character: Hello Kitty. Seriously, it was the best feeling ever to see her discover the sweet taste of the icing as she slowly licked her little fingers. It was an even better feeling when she started digging into the cake, with her little hands, putting handfuls of cake into her tiny mouth. She got so excited she was kicking her feet at the same time. With her face dirty with cake, I knew I was a good mom and that she would thank me later for the initiation… as, I have no doubt, there will be many other sugar rushes in the future. If you’ve ever been the witness to such a moment, you know what a priceless moment this has been for me!

For the big event I wanted to make a chocolate cake, there was no compromise on that. I certainly wasn’t going to buy a commercial cake or cake mixture, and I didn’t necessarily want a cake filled with rich chocolate, as this was a first. Which is why I turned to a recipe I’ve been using for a few years now. My sister’s best friend’s Italian grandmother has handed it down to me; it’s one of those secret recipes that you just don’t find in cookbooks. It almost tastes like a Duncan Hines, but 100 times better… and healthier. Super easy to make, it also has the perfect texture if you want to ice your cake or if, like me, you want to make a design out of your cake. This is the recipe that everyone will want to steal from you.

As for my Hello Kitty cake, I searched the Internet for an easy image to reproduce. Once I found it, I outlined my cake pan on a piece of paper and drew inside of it the Hello Kitty image. I cut out the paper and then cut the cake in the right shape. I finished off with the icing – which, I have to admit, I bought premade – and gave life to the cake. It’s really easy to do with any simple shape. If you want to try it with another image, go ahead and get creative. Whoever you’ll be serving the cake too will be delighted by your effort (or talent!). If you don’t want to make a shape, simply make a 2-layer cake and add the icing. Decorate the top of the cake the way you feel like or, even simpler, leave it naked!

MILLION DOLLAR CAKE

Makes about 10 servings

INGREDIENTS

Cake

2 cups flour

4 tbsp cocoa powder

1 cup white sugar

1 ½ tsp baking soda

1 ½ baking powder

1 cup mayonnaise (Hellman’s)

2 tsp vanilla extract

1 cup water

Icing

3 cups icing sugar

½ cup butter

¼ cup cocoa powder

1 tsp vanilla extract

PREPARATION

Cake

Preheat your over at 350˚F. Butter 2 8-inch cake pans.

In a large bowl, sift the flour, cocoa powder, sugar, baking soda and baking powder.

In another bowl, add water to the mayonnaise and mix well. Add the dry ingredients while mixing well.

Split the mixture between the 2 cake pans and bake in the middle of the oven for 35 to 40 minutes or until à toothpick comes out clean.

 

Icing

In a small bowl, melt the butter in the microwave.

In a larger bowl, slowly add the butter to the icing sugar, cocoa powder and vanilla extract.

Note: Although this recipe is much better with the original icing, you can buy store ready icing if you’re looking for a color in particular, which can often be hard to make.

Battle of Chocolate and Caramel: A Banoffee And A Macaroon

Ok. I promised to tell you what desert I cooked this weekend so this is the big moment you’ve all been waiting for! Really, I believe that this time I nailed my desert. No more cake disaster! Even my friends said I could win a prize with this one. What a great compliment!! But really, this isn’t for the faint. It’s a really sugary desert and if you can’t handle sugar, then you certainly won’t handle this!

I’m more of a caramel person than a chocolate one… but I know that most people are more chocolate than me. So I decided to create a battle between salty caramel and chocolate; a total drama in the plate. It’s a dish where both flavors come to mend and end up exploding in your mouth as if they were always meant to be together. And believe me, my friends and I were awe struck with the perfect match… shouldn’t both flavors always be together? They taste soooooo good together!!!

So this plate consisted of two main deserts, the first one being a small Banoffee whish is a very popular English pastry made from bananas, cream and toffee (dulce de leche). The second one was a chocolate caramel macaroon. I made both with a salty touch to balance out the intense presence of sugar. To decorate, I made candied kumquats, which resembles a tiny orange.

If you’ve got time on your hands and are game enough to try to make the whole thing, than go for it. And please let me know of what you thought of it… I want to know if my friends and I were simply delusional from all the food we ate that night!

BANOFFEE

Makes 8 servings

INGREDIENTS

200 g of Digestive cookies

2 bananas, sliced

1 lemon juice

1 can of condensed milk

50g salted butter

200g milk chocolate

Whipped cream for decoration

PREPARATION

Make a small whole in the condensed milk can (or open slightly). Place it in a small saucepan filled with boiling water. Let boil at low heat for 2 hours. Take the can out and let cool.

In a large bowl crunch the cookies. In a small bowl, melt the butter. Add the butter to the crushed cookies and press the mixture into a muffin pan.

Cut the bananas into slices and roll them into the lemon juice so they don’t oxidize. Place them on top of the cookie mixture. Pour the caramel mixture on top of the bananas. 

In a small bowl, melt the chocolate in the microwave. Be careful not to overcook. Pour the chocolate on top of the caramel. Put in the refrigerator for 1 or 2 hours.

When ready to serve, unmold the circles by simply pressing on the chocolate. Garnish with whipped cream and let the caramel spread onto the plate.

Note: If you have small round rings (8cm diameter), you can use them instead of the muffin pan. Then the recipe should make 6 Banoffee.

CHOCOLATE CARAMEL MACAROONS

Makes about 20 macaroons

 

INGREDIENTS

3 eggs

240g icing sugar

40g granulated sugar

135g almond powder

10g cocoa powder

230g granulated sugar

80g 35% cream

100g salted butter

PREPARATION

In a bowl, mix the almond powder, icing sugar and cocoa to obtain a fine dry powder. Sift and set aside.

Separate the egg whites from the egg yolks. In a bowl, beat the egg whites with an electric mixer until soft peaks form. Add 40 g of sugar and continue beating until the peaks are firm.

Slowly incorporate the dry mix to the egg whites, blending delicately until you obtain a shiny and homogenous mixture. Preheat your oven at 300˚F (ideally convection).

Line a baking sheet with parchment paper. With the help of a pastry bag, pipe the meringue onto the baking sheet in round shapes (3cm diameter) keeping them well spaced. Let them rest for 20 minutes. The macaroons are ready for baking when your finger doesn’t stick to it. Put in the oven for 12 to 15 minutes (depending on the size). Let cool.

For the caramel, melt 230 g of sugar in a small saucepan over low heat and without blending. Once the sugar starts boiling, immediately take off the heat and let the caramel become a darker brown. Heat the cream and incorporate to the caramel. Add the butter and mix well.

For the assembly, stick 2 macaroons together with a little bit of salted caramel in between.

Notes: If you have a hard time taking your macaroons off the parchment paper without destroying them, you can put a little bit of water underneath the paper. But be careful, if there is too much water or if you leave it for too long, it will melt your macaroons!

The macaroons will keep in an airtight container for about 1 month without the caramel. They also freeze well.

CANDIED KUMQUATS (CONFITS)

250 g sugar

9 Kumquats (or orange or lemon peel)

500 ml water

PREPARATION

In a medium saucepan, mix the water and the sugar. Over low heat, let the sugar dissolve and bring to a boil. Add the kumquats. Slowly let boil for about 20 minutes. Take the fruits out and let them cool.

Cooking With Friends For My Birthday!

I’ve been neglecting my blog for a few days now and I’m sorry for those who came by to get new recipes. But it was all worth it and this is why: this weekend was my birthday! Yep! I’ve turned the page on another great year and am ready to attack the new one. As you can imagine, the past few days were filled with great food experiences; and they were!! I had such a great time with friends and family and have been eating some amazing food. Sadly, I haven’t taken a picture of everything I ate… probably due to my enthusiasm which made me forget about all the serious stuff!! But this recollection of food will surely please the most enthusiasts!

My friends gave me a big treat on Friday: they cooked for me! Yep, that’s how we do things amongst us. After the French Laundry experience, we decided to reproduce it at home! Everyone had to cook a small plate which made up for a seven course meal, plus some little extras. It was absolutely delicious and everybody brought to the table their culinary creativity and style. The evening’s food was a surprise as we didn’t know what people were preparing. We ended up eating for a total of almost 6 hours and had an amazing time. We thought we would have too much to eat but in the end, because everybody respected the small quantity rule, we had just enough.

Personally, I took care of the desert. I need practice in that department (referring to the cake disaster episode) so I took on the challenge. On top of that, I decided I was going to take care of the mise-en-bouche and of the entremets. All four plates were delicious a great crowd pleasers. Very easy to make, you’ll find here recipes for both the entremets and the first desert (the teaser!). Tomorrow I’ll share my desert recipe… You’re going to have to be patient to see what it was!

Here's a recollection in images of what my friends prepared. 

Goat Cheese and Sundried Tomatoes Pockets
Arugula and Crispy Prosciutto Salad

Fresh Mushroom and Foie Gras Ravioli
Crispy Pancetta and Mushroom Broth

Duck Magret with Red Wine Sauce
Watercress and Beets Salad

Wild Canada Goose (Outarde) with Red Currant Sauce
Potato and Celery Root Purée

Slow Infused Beef Consommé

Seared Beef Tenderloin
Crispy French Fries

SUMMER FRUIT SAKE JELLY

Makes 24 spoonful servings

INGREDIENTS

100g selection of fresh berries

2 gelatine leaves

100ml water

50g granulated sugar

100ml sake

Fresh mint for garnish

PREPARATION

Wash the fruits gently, drain well and place on a kitchen paper to absorb excess moisture.

Place the gelatine leaves in a small saucepan and add the water and the sugar. Warm gently over low heat and stir slowly until all the sugar and gelatine have dissolved. Set aside to cool slightly.

When the mixture is tepid, stir in the sake and strain the mixture through a fine sieve to remove any remaining lumps of gelatine.

Pour a little of the mixture into the base of the spoon to cover the bottom, and place in the freezer for a few minutes to set.

Remove from the freezer, place the fruit on top of the set jelly and cover with the remaining jelly mixture. Place in the refrigerator and allow to set for 3-4 hours. Garnish with mint sprigs.

STRAWBERRY AND MINT GRANITÉ

Makes 6 to 8 servings

INGREDIENTS

¾ cup sugar

1 ½ cup water

½ cup fresh mint, minced

1 tbsp lemon juice

3 cups fresh strawberries (or raspberries)

A few mint leave for decoration

Vodka (optional!)

PREPARATION

In a small saucepan, mix the sugar with ½ cup, water and the mint. Bring to a boil and boil for 1 minute. Let the syrup cool completely. Strain through a fine sieve and throw out the mint. Add the lemon juice a mix well.

In a blender, reduce the strawberries and 1 cup of water into a purée. Strain through a sieve if necessary (especially if you’re using raspberries). Add the mint syrup and blend well. Poor into a shallow pyrex. Cover saran wrap and put in the freezer for 4 to 6 hours.

Just before serving, scrape the granite with a fork. Split between serving glasses or cups. Add a little bit of Vodka and a mint leaf to decorate.

New Year's Day party at my grandma's

I’m not going to tell you hold old my grandmother is but I will tell you this, it’s been a while since she’s decided she wasn’t going to cook on Christmas Day or on the 1^st of January. The good days are over and someone else has taken over.

Every year the family is invited for an afternoon ‘snack’ at my grandmother’s place. It’s an open invitation where you can show up between 2pm and 5pm. What we do is drink a lot of bubbly and wine and eat quite a bit too. It’s a classic family reunion for us. And the way it’s done is usually pretty fancy. Since my grandmother doesn’t cook anymore, she usually hires a high end caterer and has canapés prepared for us. It’s pretty good but I personally think it’s never as good as something made fresh and prepared with heart. Which is why when my grandmother spoke to me about having her usual party, I didn’t hesitate a second and offered her to help. Basically, I told her I would do the dirty job, for free! The only thing she had to do was to pay for the groceries.

I’m not going to lie… she hesitated at first. But when she saw the Coquille St-Jacques on this blog, she called me back and told me I had the job. That’s when I new what I had gotten into. It wasn’t going to be an easy task… My grandmother is not one who is easily impressed.

So I put up my sleeves and decided on 10 different types of canapés for the event, enough to satisfy all tastes. My barriers were the following: 11 guests (I was notified the day before the event!), my food had to be somewhat classic and I couldn’t have any breakable dishes in my plating. As for me, I wanted to be able to make quick and easy bites that would be tasty and have a visual impact.

REFRESHING CURRY CRAB AND CUCUMER BITE

INGREDIENTS

1 English cucumber, cut in ¼ cm slices

240 g chunk crabmeat (canned will do just fine)

¼ red pepper, minced

4 branches green shallots, chopped

2 tbsp Madras curry

1 tbsp curcuma

2 tbsp olive oil

1 tbsp sour cream

1 tsp lemon juice

PREPARATION

In a bowl, mix all of the ingredients. Serve on cucumber slices.

JAMAICAN SPIKED SHRIMPS

INGREDIENTS

1 pound small cooked shrimps, chopped in pieces 

½ red onion, chopped in tiny pieces

½ jalapeno pepper, chopped in tiny pieces

1 tbsp Jamaican All Spice

1 tbsp mayonnaise

1 tbsp yogurt

1 lime zest

Salt & pepper

PREPARATION

In a bowl, mix all the ingredients. Adjust to taste. Serve in little serving cones.

DUPUY LENTIL SALAD WITH XERES VINEGAR DRESSING

INGREDIENTS

1 cup dry DuPuy lentils

½ sweet onion, minced

3 carrots, chopped in tiny pieces

4 celery branches, chopped in tiny pieces

1 tbsp Dijon mustard

½ cup Xeres vinegar

1 cup olive oil

Salt & pepper

PREPARATION

Lentils

Soak and cook the lentils as indicated on original package. Drain and set aside.

In a large bowl, mix the onions, carrots and celery with the lentils.

Dressing

In a bowl, mix the Dijon mustard, Xeres vinegar and olive oil until you get a nice, creamy texture. Add salt and pepper to taste. Incorporate to the lentil salad according to taste. Serve in Chinese soup spoons.

CHESTNUT CREAM WITH WHITE CHOCOLATE CAVIAR

INGREDIENTS

500 g chestnut spread

2 cups 35% cream

1 gelatine sheet

1 tbsp cocoa powder

½ cup Crispearls (optional)*

PREPARATION

In a medium saucepan over low heat, dissolve the gelatine in the chestnut spread. Set aside and let cool for about 15 minutes.

In a large bowl, whip the cream. Add the chestnut mix and blend until you get a homogenous mix. Split between serving plates and cover in the fridge for at least 4 hours.

Before serving, you can add a few Crispearls white and some cocoa powder on top.

*Crispearls are cereals coated with chocolate. The ones I buy are made by Callebaut and I buy them at Aubut, whose reference you’ll find in the places where I shop.

The party and the food were a smash hit. My grandmother called this morning and told me everything was fabulous. It was a lot of work for me but so much fun at the same time! I’d do it again anytime.

The diner party

It was simply amazing!! Once again, the girls outdid themselves… and we ate a little too much for our own good. But it was all worth it and I’d do it again tonight (although tomorrow night would be wiser). Who would say no to a feast prepared with love?

Besides having a great time, what did we eat? Here’s a showcase of only but a few them. I’m hoping this might give you a few extra ideas for your Christmas dinner parties!

Creamy basil and garlic snails

A classic: bacon wrapped olives

Mushroom duxelle laid in a filo paste nest and topped with a hint of balsamic glaze

Fresh tomatoes stuffed with black olive tapenade and sliced cured Copa

Half a kiwi stuffed with curry and coco
Tomatoe and cantaloup gazpacho in a shooter glass

Lemon cake served with a raspberry coulis

Refreshing mint and basil mojitos

And as an extra, I even managed to get the recipes to two of the nights hits.

Champagne jelly with pomegranate 

Makes 10 to 12 glasses

INGREDIENTS

1 pomegranate

1 cup of small green raisins (without seeds) cut in small slices

1 bottle of sparkling wine (or real champagne, if you dare!)

2 tablespoons of neutral gelatine (2 small pouches)

½ cup of sugar

6 tablespoons of cold water

 

PREPARATION

Empty the sparkling wine bottle in a big bowl and set aside.

Get the pomegranate seeds and equally split them between the glasses. Do the same with the raisin slices.

In a small saucepan mix the gelatine and the cold water. Wait 5 minutes.

Over low heat, add the sugar to the gelatine and water mixture and heat for 5 to 10 minutes or until the sugar is completely dissolved.

Add the hot mix to the sparkling wine. Wait a minute or two, until there are no more bubbles. Empty in the champagne glasses.

Set aside in the fridge for about 1h30 and mix every 10 minutes for the first 50 minutes. This way the fruits will stay in suspension.

Serve chilled. Great with a cheese platter!!

Duck over carrot and ginger confit

Makes 12 portions

INGREDIENTS

Carrot and ginger confit

12 grilled bread croutons

3 grated carrots

1/3 cup honey

¼ cup white wine

2 tablespoons corinth raisins

1 tablespoon grated ginger

1 tablespoon lemon juice

Duck

2 confit duck legs

1 small green onions cut in small pieces

1 tablespoon fresh parsley

PREPARATION

For the carrot and ginger confit, blend all the ingredient in a small saucepan and let sear at low heat for 30 to 45 minutes, or until the mixture is syrupy and there is no liquid left.

Serve the confit in small serving glasses and add some duck on top. Finish it off with a bread crouton.