TRAVEL TO NORMANDY - MAIN DISHES

Restaurant les Tonneaux du Père Magloire : the Chef's kitchen secrets






GRILLED DUCK IN NORMANDY SAUCE
(serves 4)

Ingredients:   
                                   
The Normandy sauce:
800 gr magret de canard                         
200 cl Père Magloire cider
200 gr stewed apples                             
200cl thick fresh cream
200 gr wild or cultivated mushrooms      
1 diced apple
200 gr courgettes                                    
20 gr veal stock
Butter, salt, pepper, parsley                    
40 cl apple juice


The mashed potato:
200 gr potatoes
40 gr butter
5cl milk, salt pepper

1. The vegetables: in a small casserole melt the butter and cook the mushrooms and diced courgettes
2. The mashed potato: Peel and boil the potatoes. Pass them through a potato masher, add the butter in small cubes. Heat the milk, and add to the mash while beating. Season.
3. The Normandy sauce: Brown the apple cubes with butter. Add the cider, apple juice, the cream and the veal stock: leave to cook for 5 minutes.
4. Cook the magret over a brisk heat until pink then serve with the mashed potatoes and the vegetables: serve the Normandy sauce in a sauce boat. Add salt, pepper, parsley.

Ingredients:

80 gr lettuce
4 apples
4 tomatoes
200 gr croutons
120 gr Vire Chitterling sausage
120 gr cooked ham
120 gr smoked ham ( e.g. from the Manche region)
120 gr saveloy  ( e.g. from the Cotentin region)
160 gr Livarot cheese
160 gr Pont l'Eveque cheese
160 gr Camembert cheese
20 cl thick cream

1. Cut the cooked meats into cubes
2. Boil the potatoes
3. Melt each cheese separately in the cream. Mix them once well melted.
4. Serve the 3 fondues immediately with the lettuce, tomatoes, diced apple, croutons and the cooked potatoes cut into slices.

* Chef’s suggestion: To improve this experience, accompany the Fondue with a glass (4 cl) of Père Magloire 20 years old Calvados per person.

Ingredients:  
                               
The Normandy sauce :
200 gr lettuce                                  
200 cl Père Magloire Cider
4 apples                                          
200 cl fresh cream
8 potatoes                                       
1 diced apple
200 gr croutons                              
20 gr veal stock
240 gr poultry                                 
40 cl apple juice
240 gr veal
240 gr magret de canard


The stock:
60 cl of Père Magloire cider
Père Magloire V.S.O.P. Calvados

The Pommeau sauce:

400 gr onion   
200 gr sugar   
40 gr butter
50 cl Pommeau
20 gr veal stock
100 cl apple juice       

                             
The Camembert sauce:
                      
40 gr fresh cream
20 gr Camembert cheese

 
* Chef’s suggestion:  You can also serve this fondue using fish (photo # 2). In this case to serve four use 240 gr of salmon, 240 gr of hake, and 120 gr of scallops.


1. Cut the meat into pieces. Prepare the sauces:
- Normandy: brown the apple cubes with the butter. Add the cider, apple juice, the cream and the veal stock; leave to cook for 5 minutes.
- Pommeau: melt the minced onions in the butter. Add the sugar. Leave to caramelise, then pour in the apple juice and the Pommeau. Add the veal stock, leave to thicken, then mix the sauce.
- Camembert: Melt the cheese in the cream. When the Camembert is completely melted, mix thoroughly.
2. To prepare the stock: heat the cider on low heat and to it , according to taste, several centilitres of Père Magloire V.S.O.P. Calvados.
3. Boil the potatoes. Serve the fondue accompanied by the sauces, with lettuce, apple cubes, croutons and the cooked potatoes cut into slices. At table cook the meat in the stock using  a casserole (or a fondue set).