SHE used to go to Paris a lot.. but after HER elder brothers' divorce and several friends moving out of the city.. HER visits stopped..
That was until SHE went to meet an old friend, Michel Burdin, it was first time they had met and that SHE had been back to the city SHE had known and lurved.. for THIRTY years..
It was, I think YOU will all agree, a very long time! It was also where they had originally met.. in 1972.. Forty years ago this past spring..
Yes, the same Michel who used to send HER those Muguet des Bois..
What a funny time they had.. how do you cram talking about all those years into three days?
Paris had changed so much and yet, not at all.. bizarre.. they ate, talked, walked.. visited lovely things, one of the most lovely was.. Musee du quai Branly.. collection of treasures from Africa, Asia, Oceanian, and American civilisations.. go and see it. it is a MUST!
Pont de l'Alma is nearest Metro stop.
Michel left before HER, SHE stayed on for an extra two days and on Tuesday, walked over to 59. rue Dantzig in the 15eme and squeeezed herself in for dinner that night, they close on Sundays and Mondays.
"What is so special about this place, what is it called?".. We hear YOU, don't worry.. more details coming.
Their speciality is Duck.. the name is Restaurant du Marche..
And because SHE is here and not there.. WE are giving YOU one of HER favourite recipes for Duck Breast.. which is mouth wateringly scrummydumptious.
(Our lubbly-jubbly butcher, Dickinsons, sell pairs of Duck Breast and Legs.. SHE tends to prefer Duck Breast for this recipe).
Serves two..
1. Duck Breast.
30 Fresh Cherries - preferably the big Black ones - pitted.
100 gms of Broad Beans.
120 gms of salad leaves with some Rocket or Watercress.
BIG Handful of fresh Mint leaves - torn into pieces.
Olive Oil and Butter.
Lime Juice - Freshly squeezed + some Zest.
Honey - runny type, 1 tablespoon.
Salt and Pepper to taste.
Prepare cherries by de-pipping and halving them. Pour any juice into dressing jar.
In dressing jar, mix Lime Juice + the zest with Honey, pepper, salt to taste.
Allow the meat at least* 30 minutes out of fridge, whilst it is de-chilling, rub meat with a little oil and pepper.
Heat butter and oil together in frying pan, when pan is hot, place meat into pan skin side down, turn over after 4 minutes, turn down heat slightly and cook the other side for a further 3 minutes.
Remove meat from pan and allow to 'rest'.
Cook fresh Beans in boiling water for no more than 2minutes.
4 to 5 minutes if Beans were frozen.
Strain Beans and pour on cold water to stop Beans cooking.
In serving bowl mix Beans, Cherries and salad ingredients.
Slice Duck diagonally on a plate. Pour juice from meat into the dressing jar with the Lime Juice etc. Shake very well.
Mix sliced Duck into salad and finish off by pouring dressing over top and mixing gently.
No.. it is not one of 'their' recipes.. but at least it will keep YOU going until the next time YOU go to Paris.. SHE hasn't been for four years..
GeeGee Parrot.
September 3rd, 2012.
*VITAL!
That was until SHE went to meet an old friend, Michel Burdin, it was first time they had met and that SHE had been back to the city SHE had known and lurved.. for THIRTY years..
It was, I think YOU will all agree, a very long time! It was also where they had originally met.. in 1972.. Forty years ago this past spring..
Yes, the same Michel who used to send HER those Muguet des Bois..
What a funny time they had.. how do you cram talking about all those years into three days?
Paris had changed so much and yet, not at all.. bizarre.. they ate, talked, walked.. visited lovely things, one of the most lovely was.. Musee du quai Branly.. collection of treasures from Africa, Asia, Oceanian, and American civilisations.. go and see it. it is a MUST!
Pont de l'Alma is nearest Metro stop.
Michel left before HER, SHE stayed on for an extra two days and on Tuesday, walked over to 59. rue Dantzig in the 15eme and squeeezed herself in for dinner that night, they close on Sundays and Mondays.
"What is so special about this place, what is it called?".. We hear YOU, don't worry.. more details coming.
Their speciality is Duck.. the name is Restaurant du Marche..
And because SHE is here and not there.. WE are giving YOU one of HER favourite recipes for Duck Breast.. which is mouth wateringly scrummydumptious.
(Our lubbly-jubbly butcher, Dickinsons, sell pairs of Duck Breast and Legs.. SHE tends to prefer Duck Breast for this recipe).
Serves two..
1. Duck Breast.
30 Fresh Cherries - preferably the big Black ones - pitted.
100 gms of Broad Beans.
120 gms of salad leaves with some Rocket or Watercress.
BIG Handful of fresh Mint leaves - torn into pieces.
Olive Oil and Butter.
Lime Juice - Freshly squeezed + some Zest.
Honey - runny type, 1 tablespoon.
Salt and Pepper to taste.
Prepare cherries by de-pipping and halving them. Pour any juice into dressing jar.
In dressing jar, mix Lime Juice + the zest with Honey, pepper, salt to taste.
Allow the meat at least* 30 minutes out of fridge, whilst it is de-chilling, rub meat with a little oil and pepper.
Heat butter and oil together in frying pan, when pan is hot, place meat into pan skin side down, turn over after 4 minutes, turn down heat slightly and cook the other side for a further 3 minutes.
Remove meat from pan and allow to 'rest'.
Cook fresh Beans in boiling water for no more than 2minutes.
4 to 5 minutes if Beans were frozen.
Strain Beans and pour on cold water to stop Beans cooking.
In serving bowl mix Beans, Cherries and salad ingredients.
Slice Duck diagonally on a plate. Pour juice from meat into the dressing jar with the Lime Juice etc. Shake very well.
Mix sliced Duck into salad and finish off by pouring dressing over top and mixing gently.
No.. it is not one of 'their' recipes.. but at least it will keep YOU going until the next time YOU go to Paris.. SHE hasn't been for four years..
GeeGee Parrot.
September 3rd, 2012.
*VITAL!
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