2023-11-24 06:00:01
The taste for meetings this week makes us discover the regional natural park of the loops of the Seine Normande. The chef, David Gallienne, visits a duck farm in Duclair then goes to a local beer producer with whom David will concoct a very Norman recipe.
This week the starred chef David Gallienne left his kitchens to discover the regional natural park of the loops of the Seine Normande.
The regional natural park of the loops of the Seine Normande • © The taste of Norman meetings
It’s on the heights, Barneville-sur-Seinethat he is expected by Guillaume. This 45-year-old Norman, originally from Dieppe, knows the park like the back of his hand. Normal, he works there. Its mission: to highlight the heritage of the park, its inhabitants as well as its fauna and flora.
A bike ride along the Seine
He offers our chef to serve as his guide for a sunny day. It is by bike that they discover its natural and built heritage, from Heurteauville to Jumièges via La Maison du Parc in Notre-Dame-de-Bliquetuit.
Annex of Jumièges Abbey • © The taste of Norman meetings
The regional park has many treasures to offer. Among them : a conservatory breeding of Duclair ducks Jennifer tells David the story of this famous waterfowl resulting from the crossing of wild ducks and farmyard ducks which almost disappeared.
Duclair’s duck • © Stéphane l’Hôte
This duck, well known to lovers of French gastronomy, is at the heart of Guillaume’s recipe. He suggests to David to cook it with beer ! And it is with the local beer of Marc, a former opera singer turned brewer, that they will cook it. Marc now grows his hops and processes them. This is an opportunity for our chef to discover his farm, also located within the Regional Natural Park.
Marc, former opera singer who became producer of 100% local beer • © The taste of Norman meetings
Once the beer has been collected, it’s time to get behind the stove. On the menu : a Duclair duck in beer, accompanied by a vegetable gratin.
Then comes the time for our two cooks to take off their aprons to enjoy this exceptional dish in good company.
– 1 Duclair duck of approximately 1.5 kg
– 3 carrots
– 3 bunch onions
– 5 turnips
– 1 head of garlic
– You thyme
– Rosemary
– 100 g of butter
– 4 tablespoons of olive oil
– 75 cl of beer
The ingredients needed for the Duclair Duck with beer recipe • © The taste of Norman meetings
Ingredients for the old-fashioned mash recipe
– 150 g of butter
– 100 g of heavy cream
– 1 kg of potatoes
– 2 teaspoons of whole-grain mustard
In Clermont-Ferrand, Alicia Cuerva, who is vegan, likes to prepare mashed potatoes accompanied by a chard fondue with chanterelles. • © Alicia Cuerva
– Remove the giblets from the duck then season and garnish with thyme and rosemary
– Sear the duck with a little oil at the bottom of the pan for 3 minutes on each side before pouring in the beer
– Add the garlic then cover and simmer for 30 minutes
– Add carrots, turnips and bunch onions and simmer for 30 minutes more
– We prepare and enjoy!
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