Périgord Poivre Ménestre
The Périgord Poivre Ménestre, a name derived from France's renowned Périgord region, highlights the exquisite use of black truffles and pepper. This dish, originating centuries ago, reflects the rich culinary heritage of southwestern France, celebrated for its premium ingredients such as foie gras, duck, and truffles. Over the years, this dish has evolved, integrating the cosmopolitan flavors of the French countryside while preserving its rustic soul.
Ingredients
- Black Truffles - 50 grams, finely sliced
- Duck Breast - 2 fillets
- Green Peppercorns - 1 tablespoon, crushed
- Foie Gras - 100 grams
- Shallots - 2, finely chopped
- Garlic - 2 cloves, minced
- Butter - 50 grams
- Heavy Cream - 200 ml
- Chicken Stock - 100 ml
- White Wine - 100 ml, preferably from Périgord
- Olive Oil - 2 tablespoons
- Salt - to taste
- Black Pepper - freshly ground to taste
- Parsley - a small bunch, finely chopped
Preparation
Marinating the Duck Breast
Start by marinating the duck breast with olive oil, black pepper, and a pinch of salt for about an hour to infuse flavors. Ensure the tender flesh absorbs the seasonings thoroughly.
Preparing the Sauce
In a medium saucepan, melt butter and sauté shallots until translucent. Add garlic and cook until fragrant. Stir in the green peppercorns and allow the oils to enhance the base of your sauce.
Cooking Process
Cooking the Duck Breast
Preheat your oven to 180°C (356°F). Heat a skillet over medium-high. Place the marinated duck breast skin-side down and cook until crispy and golden. Flip to sear the other side, then transfer to a baking sheet and finish in the oven for 8-10 minutes. Monitor using a cooking timer for perfect timing.
Completing the Sauce
Add white wine to the saucy base, deglazing the pan. Allow it to reduce by half before introducing chicken stock and heavy cream. Let simmer until creamy. Integrate the luscious black truffles and blitz with a hand mixer until smooth. Adjust seasoning with additional salt and black pepper as needed.
Searing the Foie Gras
In a separate pan, quickly sear foie gras slices until golden brown on each side. The goal is to achieve a crisp exterior with a delicate, velvety center.
Plating and Serving
To assemble, slice the rested duck breast and fan slices over a pool of warm truffle sauce. Garnish with seared foie gras and sprinkle with fresh parsley for a pop of color and contrast. Serve with a glass of chilled white wine to complement the dish's rich flavors.
Enjoying the Périgord Poivre Ménestre
The Périgord Poivre Ménestre is best appreciated with a mindful appreciation of each ingredient's quality and how it plays into the historical tapestry of French cuisine. Enjoy the depth of the earthy black truffles mingling with the gamey notes of the duck breast, all heightened by the rich, savory finish of the foie gras. Gather family or friends to experience this communal delight, in true French fashion, over evocative conversation and the shared joy of exquisite food.