parsley Archives

French recipes

Roast quail wrapped in vine leaves with grapes and herbed orzo

30 minutes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Stuffed crab (caranguejo recheado)

30 minutes, including steaming

French recipes

Coq au vin

1 hour 15 minutes

Duck “au vin” with chestnuts, onions and mushrooms

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 whole duck, cut into portions
3 T butter
12 baby onions, peeled
6 sprigs fresh thyme
2 T flat-leaf parsley
2 T flour
16 button mushrooms
3 cups red wine
16 canned whole chestnuts, peeled
1 bulb garlic
Sea salt and freshly ground black pepper
Mashed potato, for serving

Method

Cut the duck legs through the bone into 3 to 4 pieces. Cut the breasts in half, again through the bone.

Brown the duck pieces in half the butter in a shallow frying pan until golden. Meanwhile, in a pressure cooker, brown the onions and herbs in the remaining butter until golden. Add the fl our and mushrooms and continue browning until golden.

Add the duck, wine, chestnuts and garlic to the mushrooms and bring to the boil. Attach the pressure cooker’s lid and cook at high pressure for 35 minutes. Remove the lid and boil until the sauce has thickened. Adjust the seasoning and serve with mashed potato.

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Roast quail wrapped in vine leaves with grapes and herbed orzo

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Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Pickled turnips and beetroot with rustic chicken liver pate

Stuffed crab (caranguejo recheado)

Coq au vin

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Duck “au vin” with chestnuts, onions and mushrooms

Duck “au vin” with chestnuts, onions and mushrooms

Ingredients

Method