Cuisine: oeufs en gelée et magret de canard

Publié le par anglaisrestocuisine

poached eggs in jelly / aspic (gelée) with ham. 


 http://www.ediblecommunities.com/queens/images/stories/67/WF-WellsEggAspic2.jpg

Today on the set menu there are: 


1st step: poach the eggs and make the jelly/ aspic.


then prepare the garnish made up of ham, red


peppers, parsley (persil) and tomatoes. The eggs will


be served on a bed (lit) of salad. 


Once (une fois que) the eggs are poached, put them in


moulds (moules) and set them aside (réserver) in the


fridge (réfrigérateur) for 1 hour.


Last (en dernier) put them on a plate on a bed of salad


with a parsley sprig (brin).


Then the chef prepared: "Magrets de canard sautés, 


sauce poivre vert et pommes cocotte".  

http://www.plats.ilovefood.fr/images/Magrets_de_canard/10.jpg

These are sautéed duck breast fillets in a peppercorn


sauce served with cocottes potatoes. 


 A cocotte potato is cut into an oval (like an American


football) about the size of an olive. 


1st step: defat / trim (dégraisser) the duck fillets then set them

aside. 


After, prepare and set the green peppercorrn sauce to cook. 


During that time, turn the cocotte potatoes and then


blanch (blanchir) them. Next brown (rissoler) them in


the oven with oil and butter. 


In the meantime (pendant ce temps-là) sautée the duck


fillets. Don't overcook (trop cuire) them they should


be very rare (saignant). 


Present (dresser) the duck fillets on a plate with the green


peppercorn sauce and cocotte potatoes on the side. 

 



 

Publié dans 2BTN 2013 gr2