À Table: Duck Confit and Avocado




From the Food-hall: Duck Confit and Avocado- Fajitas au canard et au piment d’Espelette   

Avocat de Perou: Check the colour of the avocado skin as well as its touch — supple, yet firm and not overripe, says Parisian primeur (greengrocer) Laurent Bertholin (Maison Bertholin 1 rue Bois-Le-Vent- 75016 Paris). The two most widely available varieties in France are the bright-green-skinned smooth creamy pear from Peru and Israel and the hass from Spain, Chile and Mexico which tends to be a more stringy affair.

Hass avocado (Credit: Olle Svensson flickr)

Fajitas au canard et au piment d’Espelette  –  Duck breast, peppers and onions, in wheat tortilla wraps

Serves 6
You will need:
3 pieces of breast of duck confit
3 Red Peppers
1 Shallots
1 Garlic Clove
6 pinches of Piment d’Espelette (Espelette pepper)
2 Avocados
15 cl semi skimmed fresh Milk:
6 pinches of Salt
6 pinches Piment d’Espelette
2 Tomatoes
5 drops Red Tabasco sauce
6 Wheat Tortilla wraps
2 small lettuces
50 g creme fraiche:
8 cl Olive oil

Preparation
Shred duck into pieces.
Peel and chop peppers.
Peel and finely slice shallots .
Peel and chop garlic.
In a skillet, brown the duck and season with salt and Espelette pepper. Remove the duck from the pan. In the same pan, sauté peppers and onions, season well with salt and Espelette pepper. Finally, add chopped garlic and duck, and mix well.

Preparing guacamole
In a blender, mix avocado with milk, season everything with salt, Tabasco sauce and Espelette pepper .
Peel and core tomatoes, dice into small cubes. Add to the guacamole.
Refrigerate mixture cover in plastic wrap.

Filling tortillas
Preheat oven to 200° C. Heat tortillas in olive oil for a few moments. Finely chop the lettuce and mix with the creme fraiche. Spread on the tortillas and do the same with the guacamole. Add the peppers and the duck, then roll up. Serve immediately.

Cooking  time: 20 minutes

Original Recipe can be found here

 

Piments d’Espelette from France (Credit: Wikipedia)

Recipes: Editorial Staff
editorial@french-news-online.com

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Seasonal Recipes From a French Kitchen: For the past two years Vivienne Bolton, a prolific writer and talented cook, has generously provided readers with a tasty new recipe each week. French News Online is most grateful to her for her long and valuable collaboration.

    • NOW Buy the recipe book hereVivienne Bolton’s 
      Gooseberries, Melons or Truffles for Tea? Seasonal Recipes From a French Kitchen [Kindle Edition] is available  through Amazon. The book brings all her recipes together in one easy to reference and value-priced collection. Do buy a copy today.
    Gooseberries, Melons or Truffles for Tea? Seasonal Recipes From a French Kitchen

 

Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

Vivienne Bolton

Publications include:
From Mother to Daughter: Traditional housekeeping for the modern home
published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
published by New Holland and available from Amazon by clicking the link

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