Just 13 years after the American Revolution in 1776, French commoners stormed the bastille in 1789, a jail in the center of Paris, which was a symbol of the tyranny of the French monarchy to gain independence. To celebrate Bastille Day, Ariane Daguin, co-owner of D’Artagnan, a French restaurant in midtown Manhattan, shares some French country food to mark the occasion. Check out the recipes here:
DUCK WITH TRUFFLES INGREDIENTS
1 magret of duck (about one pound)
Coarse salt and freshly ground black pepper to taste
3 tablespoons finaly minced shallots
3/4 cup good armagnac brandy
4 tablespoons duck demi glace — duck juice
2 tablespoons truffle butter
DIRECTIONS
Score the fat side of the duck breast in a diagonal pattern in both directions, criss-crossing the entire breast but being careful not to cut into the duck meat itself. Meanwhile, heat a saute pan to medium-low.
Place the breast fat side down in the dry pan and allow the duck fat to brown slowly, about 10 minutes, to a medium dark brown. while the duck is rendering its fat, pour the fat from the pan as you go along.
Turn the breast over onto the meatside using only about 1 tablespoon of the duck fat in the pan, and cook the duck for an additional 5-7 minutes for medium rare. Remove the breat to foil, season with salt and pepper and to taste and wrap it loosley to keep warm while preparing the sauce.
Using the same saute pan, use about 1 tablespoon of the duck fat to saute the shallots over medicum heat until translucent, about 1 minute, stirring constantly. add the wine and allow to reduce by half. Add the demi glace and allow to reduce again slightly. the mixture will begin to thicken.
When the sauce reaches desired consistency, whisk in the truffle butter to combine well. remove the sauce from the heat.
On a warm serving platter, slice the duck breast on the diagonal into thin slices, then spoon the sauce over the slices. Serve immediately.