Zeste de Dordogne

Zeste de Dordogne is a flavorful French dish that captures the essence of the countryside of Dordogne, located in southwestern France. Known for its rich culinary traditions, Dordogne combines rustic flavors with gourmet flair, making this dish a quintessential representation of the region's vibrant culture and history. Traditionally, this dish incorporates a variety of local ingredients, each contributing to its unique taste and aroma.

Ingredients

For this recipe, you'll need the following ingredients:

• Duck breast - 4 pieces
• Orange zest - 2 teaspoons
• Shallots - 3, finely chopped
• Garlic - 2 cloves, minced
• Honey - 2 tablespoons
• Thyme - 1 teaspoon, chopped
• Sage - 1 teaspoon, chopped
• Butter - 2 tablespoons
• Olive oil - 2 tablespoons
• Sea salt - to taste
• Black pepper - to taste
• White wine - 1 cup
• Potatoes - 4 medium, sliced
• Cream - 1 cup
• Nutmeg - a pinch

Preparation

Step 1: Preparing the Duck

Begin by scoring the duck breast skin with a sharp knife, taking care not to cut into the meat. This technique helps render the fat during cooking to achieve a crispy finish. Season both sides with sea salt and black pepper. Set aside.

Step 2: Making the Orange Marinade

In a small bowl, combine the orange zest, honey, thyme, and sage. Add a tablespoon of olive oil and mix well. Generously rub this mixture over the duck breast and let it marinate in the fridge for at least one hour to absorb the flavors.

Step 3: Preparing the Potatoes

In a large pot, bring water to a boil and add a pinch of sea salt. Blanch the potatoes slices for 5-7 minutes until slightly tender. Drain and set aside. In a large bowl, mix the cream with a pinch of nutmeg. Toss the blanched potatoes in this creamy mixture and ensure each slice is well coated.

Cooking Process

Step 4: Cooking the Duck

Preheat your oven to 180°C (356°F). Heat a heavy-based, ovenproof skillet over medium heat. Add the butter and let it melt, then place the duck breast skin-side down. Cook until the skin is golden and crispy, approximately 6-8 minutes. Flip the duck breast and sear for an additional 3 minutes, then transfer the skillet to the preheated oven. Roast for about 7-10 minutes for medium rare.

Step 5: Sautéing the Shallots and Garlic

While the duck breast is in the oven, use the drippings in the skillet to sauté the shallots and garlic until translucent and aromatic. Pour in the white wine to deglaze the pan, scraping any caramelized bits for added flavor. Let it simmer until the liquid reduces by half, creating a rich sauce that complements the dish.

Step 6: Baking the Potatoes

Layer the potatoes in a baking dish, pour any remaining creamy mixture over them, and spread evenly. Bake in the oven for about 25-30 minutes or until the top is golden and crispy.

Serving Suggestions

Allow the duck breast to rest for a few minutes before slicing. Serve it with the baked potatoes on the side, drizzled generously with the white wine sauce. Pair this delightful meal with a glass of fine Bordeaux or a hearty Cahors to enhance the rich flavors.

Enjoying Zeste de Dordogne

Dine al fresco for a true Dordogne experience, amidst the beauty of nature, and take time to savor every bite of the exquisite flavors. This dish embodies not just the essence of the region’s cuisine but also its convivial spirit. Bon appétit!