Autumn menu one

Autumn menu one

Early autumn

By
From
Annie's Farmhouse Kitchen
Serves
8
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Fig wrapped in prosciutto

Gascon tomato & dijon tart

Duck legs braised in cider with prunes, apple puree & potato boulangere

Raspberry clafoutis

Fig wrapped in prosciutto

Ingredients

Quantity Ingredient
8 figs, halved
80g roquefort or goat's cheese
4 walnuts, finely chopped
8 slices proscioutto, halved

Method

  1. If you are baking the figs, preheat the oven to 210°C.
  2. Divide the cheese evenly among the figs. If you are using the chopped walnuts, mix them through the cheese before stuffing the figs. Wrap each fig half in a slice of prosciutto.
  3. If the figs are soft, serve as they are. Otherwise, place on a baking tray and bake for 5 minutes. Serve warm.

Gascon tomato & dijon tart

Ingredients

Quantity Ingredient
1 quantity Kate's excellent shortcrust pastry
60g dijon mustard
500 g to heirloom tomatoes of different shapes and colour, thinly sliced
100g goat's cheese, hard or soft, as you prefer
salt flakes
freshly ground black pepper

Method

  1. Preheat the oven to 210°C. Line two 40 x 32 cm baking trays with baking paper.
  2. Divide the pastry in half and roll out into two 40 x 20 cm rectangles. Lift carefully onto the trays and roll all the edges over to make a pretty border.
  3. Lightly spread the mustard on each pastry rectangle, then cover with an overlapping pattern of tomatoes. Season with salt and pepper, then crumble or slice the goat’s cheese sparingly over the top.
  4. Bake on the top shelf of the oven for 20 minutes or until the pastry is golden brown. Remove, then slide carefully onto a wire rack to cool slightly.
  5. Place on a platter to serve at the table or slice and plate individually. This is best cut with a sharp serrated knife.

Duck legs braised in cider with prunes, apple puree & potato boulangere

Ingredients

Quantity Ingredient
8 duck legs
salt flakes
freshly ground black pepper
1 tablespoon olive oil
300ml apple cider
1 tablespoon calvados
1 thyme sprig, leaves stripped
16 prunes
1 quantity Blanched green beans

Potato boulangere

Quantity Ingredient
unsaltd butter, for cooking
1 onion, thinly sliced
800g yellow potatoes (such as nicola), thinly sliced
salt flakes
freshly ground black pepper
150ml Chicken stock, plus extra if needed

Apple puree

Quantity Ingredient
20g unsalted butter
2 granny smith apples, peeled, cored and roughly chopped
salt flakes
freshly ground black pepper

Method

  1. Preheat the oven to 160°C.
  2. Season the duck legs with salt and pepper. Heat the oil in a heavy-based saucepan over a medium heat and brown the duck legs well on all sides for 4–5 minutes. Transfer to a flameproof roasting tin in which the legs will fit snugly in a single layer.
  3. Deglaze the saucepan with the apple cider and Calvados, then pour the liquid over the duck legs. Sprinkle over the thyme leaves and add the prunes.
  4. Bring to the boil, then cover with foil and transfer to the oven. Braise for 1 1⁄2 hours or until the duck legs are tender. Check occasionally to make sure the liquid has not evaporated too much – if it has, top up with a little water. Remove the duck legs and prunes from the sauce and place in a single layer in a container, then refrigerate overnight. Pour the cooking liquor into a separate container and refrigerate.
  5. To make the potato boulangere, preheat the oven to 180°C and butter a 22 cm gratin dish. Melt a knob of butter in a frying pan over a medium–low heat and cook the onion for 10–15 minutes or until soft and golden. Put a layer of potato on the base of the dish, then scatter over some onion and season. Repeat with the remaining potato and onion, finishing with a layer of potato. Pour in the stock and cover with foil, sealing around the edges.
  6. About an hour before you are ready to serve, put the potatoes in the oven and bake for 45 minutes.
  7. Meanwhile, take the duck legs, prunes and cooking liquor out of the refrigerator. Remove the layer of fat from the top of the sauce and discard. Place the duck legs, skin side up, prunes and sauce in a roasting tin.
  8. After the potatoes have been cooking for 45 minutes, remove the foil and return to the top shelf of the oven for 15 minutes or until the top is golden. Add the duck to the oven to warm through.
  9. To make the apple puree, melt the butter in a small heavy-based saucepan, add the apple and season with salt and pepper. Cook, covered, over a medium heat for 10 minutes or until soft. Puree with a hand-held blender or in a food processor. Taste and adjust the seasoning if necessary.
  10. To serve, start with a pool of apple puree on each plate, add a little pile of beans and sit the duck leg up on the beans, then garnish with a couple of prunes and a little sauce. Serve the remainder of the beans in a bowl and place the gratin dish of potatoes in the centre of the table.

Raspberry clafoutis

Ingredients

Quantity Ingredient
4 eggs
60g caster sugar, plus extra for dusting
30g plain flour
30g cornflour
320ml milk
320ml thickened cream
1 tablespoon armagnac
250g raspberries
pouring cream, to serve

Method

  1. With a whisk, beat the eggs, sugar, flour and cornflour until thick and foamy. Gradually add the milk, thickened cream and Armagnac and whisk until well blended. This mixture can be made several hours ahead of time and refrigerated until you are ready to cook it.
  2. Butter the sides and base of your chosen pan and dust with extra sugar. Place the raspberries evenly across the bottom of the pan, then carefully pour the batter over the raspberries. I like to put it in the oven after I have taken the main course out, which gives it plenty of time to bake while you are eating your duck.
  3. Bake for 45 minutes or until puffy, golden and cooked in the centre (if you give it a little shake there should be no wobble). Remove and allow to cool slightly, then serve with cream.

Timeline

  • The day before

    Cook the duck legs and refrigerate until ready to use.

    The day of serving

    Make the pastry and refrigerate. Prepare the clafoutis mix and refrigerate. Roll out the pastry into rectangles and roll the edges; refrigerate again.

    1–2 hours before serving

    Assemble the figs. Assemble the tart, bake and set aside on a rack, ready to reheat later. Top and tail the beans. Butter and sugar the clafoutis dish. Prepare the potatoes; plan to place in the oven about 30 minutes before you serve the tart. Cook the apples, make the puree, and place in a small saucepan with a lid, ready to be reheated.

    To serve

    Serve the figs; if roasting, turn up the oven for a few minutes, roast the figs and then return to 180°C. Reheat the tart for 10 minutes while the potatoes are cooking. Remove the tart from the oven, uncover the potatoes and place the duck in the oven to reheat. Serve the tart. Cook the beans, gently reheat the apple puree, then serve the main course. But just before you sit down, place the raspberries in the clafoutis dish, pour over the custard and transfer to the oven – don’t forget to set a timer, then go and enjoy your duck. Remove the clafoutis and let it rest for 5–10 minutes before serving.
Tags:
French classics
Farmhouse
rustic
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