Former French President - François Mitterrand, for example, was very fond of beef in all forms. And because a close friend and confidante of President - writer Francoise Sagan always camolichno cook him his favorite roast beef and duck with oranges during his visits.
Francoise personally brewed coffee, put stew "fast" or roast duck is prepared in advance, and they held a cordial conversation a few pleasant hours.
But the policies they did not speak. As recognized by the writer in his later revelations-memoirs (after the death of Mitterrand) - There was something common in her boyish recklessness and his adventurous nature, male heartthrob, who was accustomed to surround themselves with interesting, clever and, if possible, pretty women. Francois and Francoise - even their names were in harmony, and they often joked about this topic. And because they understood each other perfectly and sincerely enjoying friendly conversation over a tasty dinner.
Recipe for roast beef "President"
Ingredients for two servings:
Beef - 300g
3 slices smoked bacon
vegetable oil - 2 tbsp
butter - 1 tbsp
Potatoes - 300-400 g
onions - 2 pieces
bay leaf - 1-2 pieces
salt and pepper - to taste.
Cut the flesh of small narrow pieces of beef (about 1 cm x 3 cm) and fry in vegetable oil until crisp with bacon in a frying pan. Put the meat fried onions, top - potato cubes, and then - a layer of raw onions, cut into rings, butter.
In a pan, pour a little broth and wine (preferably white mixed with red), add bay leaf, pepper, salt, cover and put on a slack fire. After a 35-40 minute roast is ready. Sprinkle with chopped herbs and serve with salad. With what? C salad Mitterrand with mustard! Oh, this famous miracle salad was invented by a further 250 years ago and was immediately appreciated by the elite of society - noble gourmets and diplomats in Europe, as well as the Russian nobility.
Duck with oranges "President"
Duck, previously pickled in sour orange sauce, with onion and apple vinegar, and then baked whole, turns out simply delicious to the taste. Meat ducks and stuffing, the situation inside her soaking juice and flavor of each other, create an unusually delicate and subtle taste bouquet.
Ingredients:
Duck - 1 Bird (2-2,5 kg).
To saturate the ducks:
butter 1,5 Art. l.
soy sauce 2 tsp.
Ingredients for the marinade:
Apple Cider Vinegar - 100 g.
water - 100 g.
sour cream - 3-4 tbsp
onions - 1
Garlic - 4 cloves
Orange - 3 pcs
lemon - 1 piece
Rosemary - 0.5 tsp
Oregano - 1 tsp
black pepper, chili powder - 1 tsp
Bay leaves, ground - 0.5 tsp, or the usual - 2-3 leaves.
Salt, pepper - to taste.
Before preparing the marinade needs to be done with the duck such a procedure: Rinse the duck under running water, dry. Add salt and pepper inside and out. Melt 1,5 st. l. butter and mix with 2 tsp. soy sauce. Type in a syringe with a large needle and broad mass of the resulting oil and chop the duck in different places - breast, legs, wings, hips, etc.
Add the duck - let soaked, but in the meantime to start making the marinade.
Preparing the marinade:
Chop finely garlic, onion - semirings. One orange and cut into half rings together with the skin. In a saucepan or deep bowl to put the onion, garlic, orange, salt and knead it all hands to stand out juice. Then add the bay leaf, black pepper, rosemary, sour cream, apple cider vinegar and water.
From the remaining orange and lemon peel to cut, cut it julienne, scald, potoloch with a small amount vydelevshigosya juice, marinade, and mix with the marinade completely. If there is a ginger, can be a little bit to add it to the marinade - 1 / 2 tbsp. grated ginger quite enough. You can also add 2-3 tablespoons brandy - it would certainly as president!
Cooking directly duck:
Treated lemons and oranges cut into 4 pieces and put inside the carcass (half an orange left to decorate the top of finished duck), sewing up the incision and securing it toothpicks. Then, place the duck in the marinade and coated it to them thoroughly on all sides, inside and out, and leave overnight in the refrigerator (if you need faster, enough for 4-5 hours), from time to time turning the carcass, to better soaked (it is enough to turn two -3 times).
After holding a carcass in a marinade to drain liquid into a separate dish, and duck to pass in utyatnitsu, and bake in oven at 160 degrees Celsius. Periodically (approximately every 20 min.) Water from the top melts fat and marinade. Bake at first under the closed lid for 1 hour on one side, then turn over and open the lid and bake for another 1 hour. Serve the duck on the table, putting it on the hot plate and decorated with orange slices. And here, too, can be very useful, suitable wonderful salad with mustard Mitterrand.
Enjoy your meal and the delicious sensation of dishes, decent president!
But the policies they did not speak. As recognized by the writer in his later revelations-memoirs (after the death of Mitterrand) - There was something common in her boyish recklessness and his adventurous nature, male heartthrob, who was accustomed to surround themselves with interesting, clever and, if possible, pretty women. Francois and Francoise - even their names were in harmony, and they often joked about this topic. And because they understood each other perfectly and sincerely enjoying friendly conversation over a tasty dinner.
Recipe for roast beef "President"
Ingredients for two servings:
Beef - 300g
3 slices smoked bacon
vegetable oil - 2 tbsp
butter - 1 tbsp
Potatoes - 300-400 g
onions - 2 pieces
bay leaf - 1-2 pieces
salt and pepper - to taste.
Cut the flesh of small narrow pieces of beef (about 1 cm x 3 cm) and fry in vegetable oil until crisp with bacon in a frying pan. Put the meat fried onions, top - potato cubes, and then - a layer of raw onions, cut into rings, butter.
In a pan, pour a little broth and wine (preferably white mixed with red), add bay leaf, pepper, salt, cover and put on a slack fire. After a 35-40 minute roast is ready. Sprinkle with chopped herbs and serve with salad. With what? C salad Mitterrand with mustard! Oh, this famous miracle salad was invented by a further 250 years ago and was immediately appreciated by the elite of society - noble gourmets and diplomats in Europe, as well as the Russian nobility.
Duck with oranges "President"
Duck, previously pickled in sour orange sauce, with onion and apple vinegar, and then baked whole, turns out simply delicious to the taste. Meat ducks and stuffing, the situation inside her soaking juice and flavor of each other, create an unusually delicate and subtle taste bouquet.
Ingredients:
Duck - 1 Bird (2-2,5 kg).
To saturate the ducks:
butter 1,5 Art. l.
soy sauce 2 tsp.
Ingredients for the marinade:
Apple Cider Vinegar - 100 g.
water - 100 g.
sour cream - 3-4 tbsp
onions - 1
Garlic - 4 cloves
Orange - 3 pcs
lemon - 1 piece
Rosemary - 0.5 tsp
Oregano - 1 tsp
black pepper, chili powder - 1 tsp
Bay leaves, ground - 0.5 tsp, or the usual - 2-3 leaves.
Salt, pepper - to taste.
Before preparing the marinade needs to be done with the duck such a procedure: Rinse the duck under running water, dry. Add salt and pepper inside and out. Melt 1,5 st. l. butter and mix with 2 tsp. soy sauce. Type in a syringe with a large needle and broad mass of the resulting oil and chop the duck in different places - breast, legs, wings, hips, etc.
Add the duck - let soaked, but in the meantime to start making the marinade.
Preparing the marinade:
Chop finely garlic, onion - semirings. One orange and cut into half rings together with the skin. In a saucepan or deep bowl to put the onion, garlic, orange, salt and knead it all hands to stand out juice. Then add the bay leaf, black pepper, rosemary, sour cream, apple cider vinegar and water.
From the remaining orange and lemon peel to cut, cut it julienne, scald, potoloch with a small amount vydelevshigosya juice, marinade, and mix with the marinade completely. If there is a ginger, can be a little bit to add it to the marinade - 1 / 2 tbsp. grated ginger quite enough. You can also add 2-3 tablespoons brandy - it would certainly as president!
Cooking directly duck:
Treated lemons and oranges cut into 4 pieces and put inside the carcass (half an orange left to decorate the top of finished duck), sewing up the incision and securing it toothpicks. Then, place the duck in the marinade and coated it to them thoroughly on all sides, inside and out, and leave overnight in the refrigerator (if you need faster, enough for 4-5 hours), from time to time turning the carcass, to better soaked (it is enough to turn two -3 times).
After holding a carcass in a marinade to drain liquid into a separate dish, and duck to pass in utyatnitsu, and bake in oven at 160 degrees Celsius. Periodically (approximately every 20 min.) Water from the top melts fat and marinade. Bake at first under the closed lid for 1 hour on one side, then turn over and open the lid and bake for another 1 hour. Serve the duck on the table, putting it on the hot plate and decorated with orange slices. And here, too, can be very useful, suitable wonderful salad with mustard Mitterrand.
Enjoy your meal and the delicious sensation of dishes, decent president!
