Saw this wild duck (or goose?) on my way not too far from home, I usually see them in the river la Seine but from a distance quite far away. Didn’t know it was so BIG, at least 50 cm / 1,65 feet height. Luckily the telephone camera click didn’t bother its rest.
Last night was guinea hen with cider, calvados, raisins and hazelnuts. Original recipe called for walnuts. Cooked the bird with butter (or duck fat), a sweet pear and apple cider, hazelnuts, chicken broth, cream, salt and pepper in a closed lid cocotte for 30 minutes. Added raisins and cooked for another 20 minutes without the lid and slight raised the temperature for the last 10 minutes to brown it. The sauce was delicious, especially I added too much Calvados (a slight regret), bird was moist and tender. Recipe here, sure to remake again.
Sided with a radish, mushroom green salad and fresh craft gnocchi expressed delivery from Nice (a nice gift from neighbour!) with butter.
Yesterday was pasta with mussels, cooked with a muscadet and safran, accompanied with Top Chef.
