Thursday 11 August 2016

Rabbit loin and duck fillet wrapped in Iberico Bellota, black rice risotto and cherries

I found gorgeous little rabbit loin already butchered along with duck fillets (i.e. the tiny little fillet attached to the breast) the most beautiful tender part of each animal.  I'd never seen either sold on their own before without having to either wrestle with a whole rabbit or prepare duck breasts.  That's France for you..... you can get things like this.  Yay!

I was pretty excited and it was our first night, we'd stopped off in Mulhouse on the way from Zurich airport to Signeville for our shopping.  I also found some Italian black rice and Spanish Iberico Bellota.

We made dinner together.  The risotto was made with onion, fennel, pernod, sherry vinegar, black rice and some finely chopped cherries.  Finished with some good French butter.

The little fillets of rabbit and duck were wrapped in the gorgeous ham and cooked only just.  They need very little time.

The risotto was served topped with basil and cherries along with the rested sliced little duck and rabbit parcels.  This was an impressive first night dinner after flying all night and driving most of the day having stopped off at garden shops on the way through from the airport.  Not too shabby, in fact extremely elegant and incredibly delicious.

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