Canard Colvert de Camargue rôti à la broche, poire confite au naturel, sauce poivre et miel
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Preparation: 30 minsCooking time: 55 mins
Ingredients for 6
3 Colvert ducks
3 pears
2 teaspoons of honey
15 cl of chicken stock
Xérès vinegar
130 g of butter
Ground pepper
The syrup
Water 1 litre
Sugar 600 g
Method
Melt 50 g of the butter until tepid and brush it over the duck. Put it in the oven at 180° for 25 mins on the spit. When cooked leave it to rest at room temperature.
Boil 1 litre of water with the sugar and then take it off the heat: you will have made a syrup. Keep it to one side. Peal the pears, cut them in 2 vertically and take out the pips. Cook them in the syrup over a gentle heat for 30 mins. Then simmer the pears in a pan with 30g of butter.
The sauce
Put the honey and the ground pepper in a saucepan. Cook on a low heat for 5 mins and then deglaze with the Xérès vinegar. Let it reduce a little then add the chicken stock. Simmer for 10 mins then add in the rest of the butter (50g)
TIP : Carve off the duck breasts and put one on each plate with a half pear. Pour over the honey and pepper sauce.
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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).
Carole Rommene
