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Fricassée de Canard: 2/3 persons.
Classic French duck casserole prepared with bacon, cognac, garlic, mushrooms and stock.
Chef's advice:
Empty the jar in a pan or place the jar in a Bain-Marie without removing neither the lid nor the cap until content get very hot.
In the meantime, sream a few potatoes, green beans or cook some pasta and serve them with the hot Duck Fricasee. Do not wait... you'll appreciate it more when pipping hot.
The Grenache/Syrah from the Domaine Coste will suit this dish beautifully.
Bon appetit !!
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