Monday 8 February 2010

Gratin de macaronis à l’Emmental et au Canard Confit (Macaroni Gratin with Duck Confit)



Are you searching for an ideal winter dish? Something as simple like as to say “Hello”? Then you’re at the right page!!
This is a recipe I copied down from a book featuring some of the recipes of the famous young prodigy, Chef Cyril Lignac…so, I tried my hand at making this copious dish before the end of snow, and it came out to be a surprisingly delicious, tasty and comforting dish, simple, easy and quick to prepare and turned a simple dinner into a gourmet feast. Hope you’ll like it too…

Ingredients: (for 4)

350 g Macaronis
3 legs of Duck Confit
200g grated Emmental cheese
750 ml Milk
350 ml Heavy Whipping Cream
20g butter ( diced into small pieces)
3 shallots chopped finely 8 shallots chopped finely for me
1 garlic pod crushed roughly 5 garlic pods for me
A few branches of Parsley leaves (washed, pat dried and chopped) (I’d say it’s the key ingredient, so, the more the merrier)
Pepper, Salt

Method:

Preheat the oven to 180°C (needs at least 15 minutes)

In a wide pot, boil one and a half liters of water with the milk and some salt.

Add the Macaronis and cook until al dente (refer to instructions).

Drain and add half of the grated cheese along with 200 ml of the cream while the pasta is still hot. Stir well and keep it warm.

Meanwhile, warm gently the legs of the duck confit in a pan, in order to separate the fat. Drain and save the fat separately.

Now, remove the skin from the duck and crumble/ shred the meat to small thread like pieces.

Heat the fat (saved previously) and fry the shallots and the garlic until they change color.

Remove from the heat and add the chopped parsley leaves and the shredded duck and stir gently.

Make a mixture of the remaining cream and the grated Emmental cheese. Keep aside.

Grease a baking tray, spread some of the prepared macaronis and top with the prepared duck/parsley preparation and finish the rest of the preparation in the same manner.

Coat with the Cream/Cheese mixture. Sprinkle some diced butter (yes, yes, you have to!!!) and add some freshly ground pepper and bake this for about 20 minutes.

Accompany it with green salad and Enjoy!!!

Wine suggestion: A Madiran would be an excellent pair!

Nadjibella from Saveurs et Gourmandises offered this lovely award to me!!! What could be more rewarding than a sign of appreciation from a wonderful foodie like her? I love trying out her recipes , specially those mouthwatering delicacies from the Orient ....Thank you Nadjibella!!!

I would love to share this award with the following friends who concocte excellent dishes in their kitchens too:

Kamala
Bong Mom 
Asha
Ushnishda
Jagruti
Kavitha
Malar
Vicky Xavier
Nithu Bala
Ramya Vijaykumar
Priya
Vineetha
Cham
Sumi
Balakrishna Saraswathy 
Palatable
Padhu
Yasmeen

Have a nice day, Cheers l!!!

36 comments:

Asha said...

Slurp! Cheesy and meaty! Looks so good. Great post Akal. Loved the Wine suggestion too.

Enjoy the award, you deserve it and thanks for mine too.

nandini said...

oh my!!! what a delightful recipe!. I have never seen anything like this!. could this be substituted with chicken?!!.

vineetha said...

Ingredients and recipe is new to me.....But this looks mouthwatering

Akal's Saappadu said...

Dear Asha, thank you very much, enjoy your award too !! :)

Nandini miss :), yeppadi irukeenga?
Since the main ingredient in this dish is that " Duck confit" (ie. A confit is a meat which is pre cooked for over an hour in hot fat and then salted and conserved), and since its flavor is something unique, I really can't guarantee the same taste...
however, we can try replacing it with some fatty poultry varieties I suppose... hope I helped you dear!!

Sushma Mallya said...

lovely pic vinolia and congraz on ur award,

Cham said...

Je n'ai jamais goute gratin au confit canard! Un plat delicieux pour l hiver! Bravo et merci de pouvoir partager ton prix!

Cool Lassi(e) said...

Lovely dish. The name is a mouthful. Congrats in your award

ARUNA said...

That's a lovely dish, congrats on ur award!

TREAT AND TRICK said...

Looks yummy and love your presentation. Thanks for sharing this award with me. Hope more to come.....

Sathya Sankar said...

looks delicious akal , Congrats on your award !

Jagruti said...

Lovely and yummy dish..:))beautiful pics step by step..great job done..also congrats on your award..njoyy..thanks a lot for sharing the award with me..so kind of you and thinking about me...

cheers

Priya said...

Never tried canard confit, gratin makes me hungry and tempting VIno..congrats on ur award dear..

Siddhi S said...

wow akal this luks super yummmy....very nice dish...loved it....thnx for sharing

Home Cooked Oriya Food said...

yummy - looks perfect!

Gita said...

Wow...super delicious dish...supera iruku...looks like you took so much of work into the dish...but these photos show that its worth all the work :) Congrats on your award!

Ramya Vijaykumar said...

OMG the pic is intriguing... I was all drooling and couldnt keep my eyes off the pic... Adding duck to that is simply a fabulous idea... Thanks for the wine suggestion havent tasted it (am not an usual, but have tasted a few wines ;))... Congrats on you award dear and thanks :)

http://memoryarchieved.blogspot.com

Shama Nagarajan said...

awesome recipe...it's so tempting....delicious

Saveurs et Gourmandises said...

C'est un prix que tu mérites amplement.
Voilà un plat délicieux que j'aime beaucoup.
A bientôt.

Fimère said...

un gratin qui doit être excellent, j'adore les macaronis
bravo pour le prix, il est bien mérité
bonne journée

Gulmohar said...

Perfect dish for a snowy day..with an interesting name(I don't think that I've pronounced it correctly !)
Congrats on your well deserved award :-)

Swathi said...

Vinola,

Congrats on award. One pot meal. nice click

Bong Mom said...

I like the look of this dish, but the ingreds are so unknown :) and maybe French ;-)

Devi Meyyappan said...

Wooow nice one!.. nice click!! I would like to share some awards with you please collect it from by blog:)

Ann Xavier said...

it luks yummmmmmmmyyyyyyyyyy....presentation is too gud....awesome

SriLekha said...

wow! that looks so good! mouthwatering recipe!

vineetha said...

Hai dear..
Thank u so much for ur Bday wishes and for ur Bday gift...
I had a good laugh to when I read ur comment in my beef fry post..4 big carnivorous..ha ha...

Viki's Kitchen said...

What a gourmet food Vino! Wine suggestion lam solli kalakkuringa...Now I want to buy a duck....OMG ...I am becoming a full time non veggie after I started blogging:) I cant read the heading fully...spare me dear. Namakku pera mukkiyam? Saappadu eppavum Akal's le superb than.
Congrats o your award da. So sweet of you to share it with me. Thanks dear.

Preety said...

a new recipe, but turned out awesome

Rohini said...

Congrats on ur award dear!! Looks pleasing, shall try with a veg substitute! :)

ARUNA said...

That's a delightful cuisine!!!Congrats on ur award.

Balakrishna Saraswathy said...

A perfect dish to enjoy the chilly climate my dear..looks very deliousion..I don't eat duck so will add prepare with chicken for the weekend..Thanks for sharing the awards with me my dear..I'm still waiting for ur request in my new orkut a/c dear..

Pavithra said...

Looks sooooooooooo tempting....

♥LOVE2COOK♥ said...

Hi, greetings from Malaysia! How r U doing there???

Great saapadus here, and I'm drooling over! U r a great cook, no doubt! Take care and have fun. :D

Nostalgia said...

Golly Gee! That looks ummh... aha! I made some rigatoni the other day and that was pretty good but when you say duck confit I have to give it away to you. Simply great!

Malar Gandhi said...

Looks very professional...a must taste one'

Cynthia said...

Thanks for the lovely comment you left...

Macaroni and duck confi - what's not to love!

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