Duck hearts and Clafoutis

February 25, 2008

I just returned with First Peas and Fava beans from
the Market at San Sebastian.

Spring Stall with Mimosa and Plum Blossoms

This is what Kris, Matt and I are cooking for dinner tonight in the French Kitchen…

aperitif
Saucisse de Canard
Floc de Gascogne
morcillo with hot peppers

fresh pea puree and sauteed gesiers
(the first peas of the season from Basque Country)

grilled duck hearts on a bed of
fondante de poireaux
(slow-cooked leeks)

Wild Roquette Salad
with walnuts and roquefort

Clafoutis aux Pruneaux d’Agen
(this recipe is for my buddy DL)


Clafoutis aux Pruneaux

1 tablespoon sweet butter
1/2 lb pruneaux
1/4 cup armagnac
5 tablespoons flour
5 tablespoons sugar
5 eggs
3 cups milk

Heat oven to 350′.
soak the prunes in armagnac for 30 minutes or until most of the liquid is absorbed. This can be done well in advance.
Butter a shallow 1 1/2 qt baking dish then powder with sugar or flour.

Beat the eggs in large bowl with a balloon whisk.
Mix the flour and sugar, add to the beaten eggs and whisk.
Add the milk, little by little, until mixed well.

Drain the prunes reserving the liquid,
arrange in the buttered pan in an even layer,
pour any of the leftover armagnac into batter.

Pour the batter carefully around and over the prunes.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Serve warm. Yum.

Madonna and child…

Stay tuned for more good food this week… with Matt and his mom.
Live from the truffle market tomorrow in Lalbenque…

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