Holiday Memories

The jet lag has finally abated, my work in-box is looking a little more reasonable, the head cold I picked up enroute home is marginally better and the weather is, at long last, warming up and drying out!  I have tidied, slept, worked, jogged and shopped - finally my mind has turned to recording the last few days of our cooking course in Camont.  I know you've all been waiting to hear all about our Coq au Vin, Cassoulet and Confit of Duck since my last post.  And let's not forget the pate, the rillette and the fig tarts, the green bean and lemon salad, and everything that is meltingly delicious about a white bean and caramelised leek salad.

Thank goodness Kate provided us with some lighter, summery options to tide us over until cassoulet weather arrives again.  Lovely bean salads will be featuring at BBQs all summer, if I am in attendance.  But in the meantime, the sun is shining through the pinoaks outside my apartment (and they have leaves!).

The memories of Camont are taking on the golden glow of past holidays, so it's best to get them down for you all before they dim into the haziness of warm, wine-filled sunny Gascon afternoons around Kate's table at Camont.

One of the most incredible things about the trip were the farmers' markets we visited.  It seems that there was always a village somewhere with a market going on and most of our mornings featured a trip to another beautiful town to pick up fresh produce for the day's cooking.  From tiny strawberries so sweet I'll never look at a store-bought strawberry again, to every type of cheese you could possibly imagine and a range of charcuterie that boggled the mind.  My need to photograph their produce seemed to be a source of endless amusement to friendly store-owners and producers wherever we went.

One wonderful afternoon we picked the last luscious figs from the trees in Kate's backyard, some black grapes from the vines above her terrace and whipped up a beautiful rustic tart. The pastry was very simple - flour, butter, almond meal - rolled out and covered with goat's cheese mixed with egg yolk, lemon rind and a dash of armagnac (no goat's cheese for me, given my allergy to the stuff, just a layer of golden quince jam), all tucked in at the sides and baked until bubbling with sweetness. Easy peasy and so delicious.

Take me back to Camont, Kate! This sure beats my work-night dinner...

Roast Duck Maryland with Figs

It was Friday night and, after a brief foray at post-work drinks (aka the meat market), I escaped the press of suit-clad public servants getting noisily hammered at Realm, and went home for a night of cooking with my Mum.  Mr M joined us with a couple of very lovely bottles of wine, and one of the most the deliciously spontaneous Friday nights of recent times ensured.

My mother has a wonderful butcher next to her office at the Mawson Shops, and she had very thoughtfully brought over some meat for my freezer while I was at work.  She also happened to buy four figs, one for each of the duck marylands she also left in my fridge.  It just seemed to make sense that we'd meet for a catch up over the roasting of the aforementioned duck and figs... and a glass of wine (or two, or more).

Roast Duck with Figs

Ingredients
-  4 duck marylands (these have both the leg and the breast attached, and the skin on)
-  2 tablespoons salt (I like Maldon salt)
-  2 tablespoons ground cinnamon
-  2 tablespoons ground juniper berries
-  1 tablespoon freshly ground pepper
-  1 tablespoon ground coriander seeds
-  4 tablespoons olive oil
-  4 figs (sliced in half)
-  3 tablespoons balsamic vinegar (I used blood plum vinegar, but it's more difficult to find that the balsamic vinegar)

Fig sauce
-  2 cups chicken stock
-  2 tablespoons Grand Marnier
-  6 large dried figs or 10 small dried figs
-  salt to taste

Preheat the oven to 200 degrees Celcius.  Place the marylands skin-side up in a baking tray, drizzle with olive oil, then sprinkle with a half tablespoon of salt on each.  Mix the ground spices together and then sprinkle an equal part of the mix on each maryland (but save some for the figs).  Finally place the figs, open side down, in between the duck pieces and drizzle with a small amount of the vinegar  and a sprinkle of the spice mix over each.

When the oven is good and hot, pop the baking tray in.  Leave for approximately 30-40 minutes, until the skin on top is golden and crisp.  Some people may like their duck more pink, so that would require around 20-25 minutes in the oven, I should think.

While the duck is baking, it's time to make the sauce.   Place the stock, Grand Marnier and figs on the stove top in a saucepan.  Bring to a boil and then reduce until the sauce is thick and viscous.  Remove from the heat and cover.

Now, when the duck is ready remove from the oven and place the duck and figs onto a platter and cover with foil to rest while you finish the sauce.  Pop the saucepan back on the hob, and bring to a simmer again.  Add a small amount of the pan juices from the duck baking tray.  This should add colour and flavour to the sauce.  Taste and then add salt if necessary. Now, strain into a sauce boat or jug, so you get the dried figs out of the mix.

Next, plate up the duck with the figs and steamed green beans (at least that's what we served with it).  If you want it to be less salty, brush the salt from the top of the marylands before plating up. I would also suggest serving the duck with mashed potatoes, but I am a big fan of mashed potatoes.  Drizzle the sauce over the top and get stuck in.