French Fare

RECIPES WAYNE GOOD | IMAGES ASHLEE DECAIRES

Every winter Wayne whisks a small group of lucky travellers off to sunny France. They explore quaint French villages, peruse markets, take in the sights, the history and most importantly the wonderful cuisine.

Just because our travel plans have been restricted doesn’t mean you can’t explore the world in your kitchen, so Wayne has put together a fine French meal you can enjoy at home. We recommend going and talking to Jenny and the team at Vetro in Rotorua where you can pick up the Duck breasts, fig jam and a good quality balsamic vinegar. While there make sure you ask them for the perfect wine match and why not some gooey French or French style style cheese slathered on fresh crusty bread, just the thing to start a French meal.

Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets! Discover more at www.arkanda.co.nz

MAGRET DE CANARD A LA FIGUES Serves 6

2 tbsp seasoned flour 6 boneless duck breasts 2 tbsp olive oil 6 tbsp fig balsamic vinegar* 3 tbsp fig jam 400ml red wine 2 oranges, juice and zest 1 small onion, finely chopped 2 cloves garlic, diced salt and pepper to taste cream (optional)

Preheat your oven to 200°C.

Heat a frypan and add a little oil.

Make 3 cuts on the skin side of the duck breasts to just below the skin. Dust with the seasoned flour and place skin side into the hot pan and cook until brown. Turn and place into the oven for about 5 minutes. (Duck breast should be served quite rare. If this doesn’t appeal, leave in the oven for a few minutes longer.) Remove from the oven, cover with foil and set aside to keep warm.

Drain all but about 1 tbsp of the fat in your pan and place the pan onto your hob.

Add the onion and sauté until clear, then add the garlic and cook for a further 2 minutes. Add the vinegar, jam, orange juice and zest, and wine. Reduce by half.

Finally add a good splash of cream and further reduce the sauce. The sauce should be the consistency of thickened cream. Check the seasoning.

Place the duck breasts onto a serving platter and pour over the sauce. Serve immediately. (I would serve this with potatoes cooked in duck fat and beans sautéed with garlic and butter).

* If you can’t find this a good quality balsamic vinegar will do

ILES FLOTTANTES (FLOATING ISLANDS)

4 eggs, separated ½ tbsp cornflour 90g caster sugar 125ml milk 315ml cream 1 tsp vanilla essence 1 tbsp orange water** toasted flaked almonds and the zest of an orange to garnish.

Caramelised Sugar Syrup

½ cup caster sugar ½ cup water To make the sugar syrup, place the sugar and water into a pan and place onto the hob. Stir while heating, until the sugar dissolves, until boiling.

Allow to boil until it starts to turn a light caramel colour.

Set aside.

Cream the egg yolks and cornflour with a third of the caster sugar.

Place the milk, cream and vanilla essence into a pan. Place onto the hob and bring to just under the boil.

Pour the hot liquid over the egg mixture, whisking all the time. Place back onto a low heat, until the mixture thickens to the consistency of double cream. Add the orange water and set aside. In a large bowl, whisk the egg whites with the remaining sugar until stiff.

Fill a large, wide pan with water, place onto the hob and bring to a simmer.

Put tablespoons of meringue mixture, a few at a time, into the simmering water, and gently poach for about 5 minutes, turning once.

Remove with a slotted spoon and drain on kitchen paper. Set aside to cool.

To serve, pour a little of the caramel sauce into each serving dish, topping with the custard.

Carefully top with two meringues and finally the toasted almonds and orange zest.

Serve immediately. **Available at Vetro.