Monday, September 24, 2012

Stringy cheese chicken

Hello food loving people!

A little while ago I saw a Heston Blumenthal episode, and he made me crave for stringy cheese! I absolutely adore cheese! If you one day you get to ask me which my favorite cheese are, I´ll only be answering: there´s too many to choose from! But my favorites are in the blue cheese and well preserved section.

Now for this simple dish I used:
Mozzarella
Compté
Norwegian yellow cheese
Parmesan

All these have a purpose. Mozzarella for the stringiness, compté for the intense flavor, norwegian yellow cheese for the volume and the aged parmesan for the little crisp and creamy flavor.
Mix them all in a Bain Marie and let it melt naturally. Swirl a couple of times and do not worry about the sauce.

Cut the chicken breast in the middle so that it folds out. Put some stringy cheese in it, and close it up with some thread. Cut some carrots in fine lengths and mix it with some greens (asparagus, green beans, herbs...)  in the pan. The carrots will bring some sweet flavor to the dish.
Fry the chicken first and them the vegetables. Use some of the cheese sauce that was created and there you have a stringy cheese dish!
Remember one thing though, always season your food! and then taste before re-seasoning.


Have a great one!


Tuesday, September 11, 2012

Surf ' n ' Turf Mania

Now it´s my turn re-posting recipes for you guys!

I assure you, I have been cooking a lot for the past months, but the time for some blogging has been very limited. To recap my life for the past months, I began the year with the national barista championships, then I prepared for my 5 exams at the university! The fact that I was ill for a couple of months before my exams, meant that I had to read a LOT!
Food being one of the center pieces in my relationship, I have to say that my girlfriend has made a lot of improvements being my personal little chef :)
Following my exams, I get offered the job that many passionate baristas dream of getting! I get to be a assistant manager during the opening of the new Stockfleths i Oslo (soon to be the best coffee bar in Oslo!). Not only that, but I get to have the Norwegian Barista Champion as my boss! That, I have to say, is pretty AWSOME!
Now school has started again. Even if I haven´t had a lot of vacation, I´m ready for a new semester and new experiences!

As my first blogpost in a long time, I would like to share one of my favorite Italian recipes I made this summer. This is really a sunny day recipe, but can be appreciated a cold day with a great spanish or italian red wine.

I would like to call it:

Surf ´n ´ turf MANIA!



I honestly love this recipe, and can never get enough of it!

Now to the basics of this recipe:
- 3 tins of quality tunafish in olive oil
- homemade mayonaise (retail is great too)
- Ruccola salad
- Pre panned sirloin (you can use a lot of different types, but red meat is recommended)
- quality parmesan
- quality olive oil (extra virgin)
- pine nuts
- lime
- salt and pepper
- creme fraiche
- cayenne pepper
- LOVE

Now this sounds pretty easy, and the great thing is that it is easy!

If you have a little fatty sirloin, beat it to break the strings! then cook it in a pan with butter, or put it in the oven for a slower cook (160 degrees should do it (remember to moisture the meat while its cooking)).
Let it rest for a couple of minutes, and cut it into longer pieces.

For the tuna mix, empty the tuna tins into a bowl, then add a couple of spoons of mayonnaise. Then add some creme fraiche to mix the different creamy textures! Balance it after you own palate and add the salt, pepper, cayenne and lime!

Mix the ingredients, and add the meat. Let it cool during the night! Before serving, add the roasted pine nuts and ruccola and there you go!!!! it´s time for surf ´n´ turf MANIA!



I hope you enjoy my first long blog post! My god I now remember how much I love writing about this!




Monday, September 10, 2012

Fish dinner in Autumn

Good evening!
Everything is going great in my new job, very nice colleagues, a beautiful office in Oslo and I can cook great meals now that my bank account isn't always in negative.

It's been a long time since I cooked fish, I'm not even sure if I posted any recipe with fish on this blog but anyway, here's tonight's dinner: "Tzatziki Salmon" for the entrée, and "Stir fried Plaice" for the main course.

For this "Tzatziki Salmon", I used really basic ingredients to make a fine, fresh and well balanced entrée. I made a bed of avocado at the bottom, put slices of cucumber (marinated quickly with olive oil), and finished it with pomegranate on the top.

 
Around the cucumber, I put a tzatziki emulsion made from tzatziki with added liquid cream. I placed cubes of fresh salmon and small bits of cucumber pulp. Store it in the fridge for 5 minutes before serving.

The main course is simpler in taste and color, but still as delicious. I stir fried the Plaice filets in olive oil for 5 minutes on the skin and placed it in the oven for 3 minutes at 200°c. The green vegetables were also stir fried in olive oil for 5 minutes, but I added also balsamic vinegar.
I added lime juice just before serving, salt and pepper. You really don't need any sauce for Plaice, the fish speaks for itself.

Hope you enjoy these two recipes! Ask me if you want other fish recipes ;)

Sunday, August 26, 2012

Reindeer Steak with Brunost Sauce

Hey everyone!

It has been a long since the last spot. Well, life has been very busy since last time. I graduated from my school in France after weeks working on my thesis, but I wasn't accepted in the Master program I wanted to do in Norway. Huge disappointment, but I got back on my feet directly and started looking for a job. I finally found the dream job, after few interviews I finally got it, and I'm based in Oslo which is just perfect!

After that, I had to come back to cooking and writing on the blog.


Here I am, with a new Camille's Norwegian meal: Reindeer Steak with Brunost Sauce. Every once in a while, there is a farmer market in Oslo where you can buy very typical Norwegian food, and this was the best place to find a meal to do my blog come back. I chose a beautiful piece of reindeer hunted just recently, and a brunost. For those who don't kno, brunost is a delicious brown goat cheese. It is made from whey that is cooked until caramelized. I love it and if you come to Norway, you need to try it.

For the meat, I cooked it in the oven at 60°c during 3 hours and finished it at 100°c for 30 minutes glazing it with a salty butter at the end. I recommend it bloody or at least pink to really enjoy the taste of the meat, but if you want it cooked more you can live it at 60°c for another hour.
For the sauce, I used 50g of butter, added 25g of Brunost and finished it with 10ml of liquid cream. It works perfectly with a meat, really delicious!

On the side, I cooked cantrell mushrooms quickly in a pan with olive oil, just remember to wash them very well before. Plus a rutabaga and parsnip purée: cut them in cubes, cook the cubes in boiling water until they are soft and mix them with liquid cream until you can a nice texture. Pour the cream carefully and just a little bit several time in order to avoid a very liquid purée.

I hope you like this come-back recipe! Feels good to cook and blog again:)

Monday, April 9, 2012

A nice dinner for two!

I know. It has been so long without posting... I really feel guilty. I've been so busy between France and Norway, trying to write my bachelor thesis. Anyway, here is a new post. I cooked a nice dinner for my girlfriend and I while I was in Oslo and I present you my new favorite vegetable:

They are indeed quite tasty.

For the starter, I used slices of eggplant and parsnip with a scampi on it. These vegetables work very well with seafood. I cooked the parsnip in boiling water for 10 minutes and the eggplant with butter, 3 minutes on each side.

For the scampi, I cooked them in a frying pan with a little bit of olive oil and soy sauce. Everything together really works perfectly and you can use it with fishes too.

For the next meal, I made an oven-baked salmon with spinach. Put the salmon with olive oil, salt and pepper in the oven at 180°c for 10 minutes. Don't overcook it or it will be dry, wasting this delicious fish.
With the spinach, put them in a saucepan with 10cl of water, a spoon of olive oil, salt and pepper and cook it at medium temperature until they are very soft without any water left. The sauce is a crème fraîche with lime, perfect for the salmon!


I might be without posting for some time again as my bachelor thesis is due very soon bu I'll do my best. See you soon!

Wednesday, March 14, 2012

Homemade Ravioli:)


I´ve made ravioli from scratch!!
Use my pasta recipe for the dough. For the filling I mixed chicken with asparagus, chives and goat cheese. But the thing with ravioli is that you can do all kinds of sorts!! cheese, ham, all vegetables and so on... The fantastic thing with fresh ravioli is that it only needs a couple of minutes in the pan.
Us a fork to press the dough edges and put it on a floured plate. Tips for cooking! use a regular pan and not saucepan. It´s much easier to get them out without breaking the dough!
I really made so much ravioli that we had to spare some for lunch the next day... It was perfect! Now my girlfriend want me to make them all the time!! Even today she asked me when I was thinking about making it again... Loving my new pasta machine :-)


Tuesday, March 13, 2012

Tomato risotto

I love my risotto! And here is another for you:


Risotto
basil
cherry tomato
white wine
crème fraiche
seasoning
butter
and of course parmesan :)

Not the hardest to make, but a beautiful dish it is!

Barista Barista!

Hello!
I´m sorry for not having posted a lot of recipes this last week, but I really haven´t had the time to write anything else but my presentation. Last saturday I qualified for the Norwegian barista championships! I´m really proud and I really want to win! I´m going to work very hard this month to fulfill my goal! More recipes will come! I promise...


Monday, March 5, 2012

Norwegian food market




Saturday, my girlfriend and I went to the first opening of a farmers market.

This is the first permanent farmers market in Oslo and it has a great variation of Norwegian specialties and exclusive merchandise. You can buy rabbit, fresh salmon, great cheese, all kinds of home made jam and so on...


Klippfisk



Fenalår

For the first time in my life I ate nettle cheese! And it was surprisingly tasteful!! furthermore I tasted dandelion sirup, cave cheese, Norwegian honey mustard and so on. I really enjoyed my time in this market.
When we escaped the temptations after tasting for over 2 hours, we came out with a farmers white mug cheese and a perfect home made plum jam! Rarely I´ve tasted a jam that good... With this I made a crunchy salad with tomatoes and my own balsamic, honey, orange and pepper dressing.

The market opens every Saturday this month until closing for the grand opening in October!!! Really looking forward having a permanent farmers market in town!! But for now, new week, new opportunities :)

Sunday, March 4, 2012

The "Cake" Challenge

My last attempt during the Dinner with friends wasn't really a success. So even if I was already very late on this Challenge n°5, I turned to the best baker I know: my mum. She gave me advice, recipes and some confidence to try this challenge again.

Thanks to her, I might be reconciled with baking:)


 For the cake:
  • 80g flour
  • 10g baking powder
  • 125g butter
  • 125g dark chocolate
  • 125g sugar
  • 3 eggs
  • pinch of salt
Mix the 3 egg yolk with the sugar until you get a nice white texture. Add the flour mixed with the baking power and a pinch of salt. Melt the chocolate with the butter in a "bain-marie" and add it to the mixture. Beat the egg whites and mix it gently with the rest. Butter your mold, add the mixture and put it in the oven at 180°c for 35 minutes. Let it rest few hours before cutting it.


For the middle:
  • 100g mascarpone
  • 20cl bitter orange syrup
  • 10g bitter orange marmalade
 Mix it all together. My mother just made bitter orange marmalade herself so I decided to use it but you can use any perfume you want. Just remember the orange flavour works perfectly with chocolate.

For the topping:
  • 100g dark chocolate
  • 50g butter
  • 50g crème fraîche
Melt it all together in a "bain-marie", pour it on the cake and spread evenly with a spatula. Let it rest in the fridge for an hour. I chose to finish the topping with white chocolate bits.
Enjoy it with a nice cup of coffee!

So, is this challenge a success?

Saturday, March 3, 2012

Homemade pasta!

Today I bought myself a pasta machine! I just had to make some for this evening... And what a perfect pasta dish!
My girlfriend turned 21 yesterday, so we had some red wine and champagne left in the fridge. I made a double-cream, parmesan, crème fraiche, chives and champagne sauce for the pasta. With this I made some chicken that I seasoned with salt and pepper. The pasta I made from 200g fine Italian flour and 2 eggs. Put it in the mixer and add some flour until you get a dough that resembles bred crumbs. Roll it together and slide it in the pasta machine while turning. Make thiner and thiner pasta until the finest level is reached. Cook in seasoned water for 3 min and enjoy!! The better the eggs, the better the color and taste of the pasta!

After this I won´t make any super marked pasta for anyone! People have to understand that fresh food is the ultimate one! Spices, herbs, fresh pasta, free range eggs, high quality flour and so on...
Even if this is a typical and simple Italian dish, my god homemade pasta is a dream to eat! A romantic movie, glass of red wine and a beautiful girlfriend.. what more can you ask for?


Thursday, March 1, 2012

Dinner with friends

I recently invited friends over for dinner before we went out. You remember that Alex challenged me to make a Chocolate cake? Well, I didn't really succeed... I'll let you see the dessert to judge that!

The starters were Ginger Scallops in a lime and butter sauce. Except for cooking the scallops, this is a very simple recipe but so delicious. First, dispose on the plate a spoon of Gari (marinated ginger you eat with sushi) and the juice of one lime. Cook your scallops: in a hot pan, 1 minute on each side. You have to be very quick. Melt 100g of butter, and add it on your scallops in the plates. Finish with basil finely chopped.


The second dish was a roasted pork Tenderloin with mozzarella and pesto eggplant. First, colour the tenderloin by cooking each side very quickly in a hot pan, and in the oven with thyme at 200°c for 20 minutes. After this time, take the Tenderloin out and cover it with aluminum foil until you're ready to cut slices and serve.
For the eggplant, cut 1 cm slices and cook them in a pan with olive oil until they are soft. Prepare an oven plate with olive oil at the bottom, take each slice and add mozzarella in the middle with a teaspoon of pesto and fold the edges to the middle. Cook it in the oven at 150°c until the mozzarella melts.
Prepare a sauce by reducing the juice of the tenderloin with cream. It's just what you need to complete the moist texture of the meat.


And the dessert:
I tried very hard to make a perfect chocolate cake for dessert but I failed! and even if it tasted good, it had the shape of a cap... Yes. A cap. So the girls (Heidi and Helle) became very creative and I thank them so much. We cut the cakes in circles (and little hearts), put it
in a opened strawberry meanwhile I prepared a chocolate sauce. I added vanilla ice-cream on the side with 2 physalis.

The challenge wasn't really a success so I'm going to try very soon a new chocolate cake and hope for the best! :)

Cherry sirloin

Yesterday I made this great sirloin with cherry and "vino santo" wine. With that I made a potato and celery root purée and steamed cabbage.


Cook the sirloin in butter at low heat, then take it off the heat when it begins to get a nice color. Get a new pan, put some sweet tined cherries or fresh ones with the juice. Let it cook for 2 min at medium heat. Add the "vino santo" and burn off the alcohol.



Add the sirloin into the sauce and let it cook for 2 more minutes.
For the purée, chop the potatoes (4 approximately) and half a celery root. Add some water and let it cook at high heat for 8 minutes. Drain and Make your purée with some rosemary, salt, pepper and olive oil.
Cut the cabbage in small pieces and steam or cook in boiling water. Season with olive oil, salt and pepper.

Now even my girlfriend, who isn´t a great red meat lover, liked the dish!! All the flavors just worked perfectly together! I hope you enjoy this meal and get back to me if you liked it :)

Wednesday, February 29, 2012

What a beautiful day today!


As you can see I´m training for my norwegian barista championship competition. This is at home, so my own coffee machine isn´t as professional as the one I´m competing with obviously, but the temperature can be as good ;)
I use a lot of my free time training for this competition so I really hope I´ll do good.
Coffee has been a passion of mine since I began working in a coffee shop 3 years ago! I got to learn a lot about the process, the hard work that is put into picking the berries and the roasting. Every coffee has its own taste and body. When bitten by the coffee bug, you never go back to pre-grownd cheap coffee.


Chicken Risotto

Sorry for the time between my posts, I have been busier than ever this 2 weeks! 
Following the recent post White wine Poached Chicken, here is the second recipe made with the same chicken: a nice and creamy risotto. Again, this dish is very simple but so excellent and will always be impressive to serve, moreover made from scratch like this one.


After you finished the White wine Poached Chicken recipe, you were left with the rest of the chicken back in the stock. Place the saucepan over a medium heat and let the chicken stock cook for 5 hours. Just skim the top of the stock with a spoon every 15 minutes during the first hour. It is long but it really cooks by itself, keeping all the flavor for your dishes!

To make the risotto, I recommend you to follow Alex's recipe: Mushroom Risotto.

While you cook the risotto, take the chicken out of the stock, remove all the meat and add it to your preparation just before the end. Few slices of parmesan on top of it and here is your second delicious meal made with the chicken. And there are still the wings and legs for the third recipe!

Wednesday, February 22, 2012

Taste sensation!!

I got to be honest with you guys. I cannot stop eating!! I love creating new taste! I love having so much creativity even if I´m ill! I love food!
Now my girlfriend thinks I´m crazy! I honestly eat all the time (only healthy stuff of course), but it´s so great...


Today I made a aubergine caviar. Cut the aubergine in 2, cut into the inmate (but not too deep). Season with salt and pepper. On one half, put some rosemary in the gaps. On the other half put some timian in the gaps. Put some olive oil on both half and rejoin them. Roll it in aluminum foil and put it in the oven at 190 degrees celsius for 40 min (or until it´s soft inside).


Scrap off the inmate, mix it with creme fraiche and some extra timian. Delicious on a piece of toasted bread with garlic and extra virgin olive oil.



With this I sauteed half a onion until soft, then I added ground beef. When cooked I added parsley, lime juice (half a lime) and cayenne pepper. Put this in a mold, cover with a beautiful piece of goat cheese and cover with pastry dough. Add some olive oil on top and put in the oven until the pastry is properly cooked.

Great with a glass of Italian red wine.

Tuesday, February 21, 2012

rustic soufflé

Hey guys!

I´ve always wanted to make a great soufflé! and today I made it... This is seriously my second attempt on a chocolate soufflé, and I honestly ate 2! I loved it so much....

I made this in 3 different parts...

First off:
Mix
1 tbsp of flour
1,5 tsp of sugar
1/2 tsp cornflour
1 egg yolk
1 whole egg

bring 2 tbsp of double cream and 2 tbsp of milk to the boil and add 25 g of 70% quality chocolate and 1 tsp of cocoa powder. Turn off the heat and mix until a smooth liquid is created.

Gradually stir the flour mix into the chocolate. Be aggressive with it! you do not want some hard flour bits in the mix. But it bask on low heat and whisk until you get a smooth thick paste. Then take is of the heat and let it rest.

Secondly:
Bring 2,5 tbsp of double cream to the boil. Stir 40 g of quality 70% chocolate into the cream and add 1 tsp of cocoa powder.
Take it off the heat and let if cool when you get a smooth textured liquid.

Thirdly:
Whisk 3 egg whites to soft peaks and then gradually add 3 tbsp of sugar (one at the time). You should get a beautiful meringue.

Finally mix the first and second liquids together. Then add the meringue 1/3 at the time. Be careful not to destroy the fluffy texture!

For the molds, butter them twice! then add cocoa powder around the corners. Add the soufflé mix into the molds until 2/3 is filled, hit the molds on the bench so that you do not get any air pockets inside! fill it up to the top and level with a knife.

A little extra tip is to go around the top edge of the mix with your finger so that the soufflé can rise properly. As you can see, my didn´t. But I think it´s because I didn´t butter them enough...

Hope you can make one! A light delicious finish on a great meal!


I´ll try to make one rise beautifully next time :-)

Saturday, February 18, 2012

White wine Poached Chicken

You want to cook for someone special but you think it will cost you too much so you wait until an occasion comes along to prepare a good dinner. I stop you right there: it doesn't need to be expensive to make it great.
Instead of buying chicken breasts or wings, buy an entire chicken for example. It is way cheaper and you can make 3 different meals with it!

The first recipe I present you is a poached chicken. Ideal to keep the meat moist and really tender, it is another dimension from roasted chicken (which is also delicious).

Cut the legs and wings off and store them in the fridge for another dish. Place the chicken in a saucepan with one half of onion, 2 shallots cut in half, thyme, chive and bay leaves. Add 50ml of oil on the chicken, pepper and salt. Then cover until 1 cm above the chicken with 3/4 of water and 1/4 of white wine. Buy the cheapest wine you can find, as it cooks it really doesn't matter so don't waste a good bottle. Let it poach over medium heat for 20 minutes.
Take the chicken out of the saucepan (just the chicken, leave the stock in it) and cut the breast off and put the rest back in the stock (we will use it for the next dish). Heat up a frying pan with olive oil and cook the breasts until the skin has a nice crisp. Glaze regularly by putting some of the hot oil on the meat with a spoon.
Serve with any vegetables you want, I chose sautéed potatoes.

For the sauce, reduce 100ml of your stock in a sauce pan, add one shallots finely chopped, add 200ml of crème fraîche and finish with chive. There is your first meal for two, a very tender and moist chicken with a beautiful poached flavour! The two other dishes coming soon.

Thursday, February 16, 2012

My perfect mousse :)


For the dark mousse in the bottom I used:

70 g dark quality chocolate

150 ml of double cream

2 small egg whites

3 tablespoons of sugar


Melt the chocolate in a “bain marie” and add 75 ml of boiling double cream. To get the process going, continue stirring in ice water... While stirring add the remaining 75 ml of cream (if you want to add flavor, add a table spoon of coffee or other...). Stir until you get a soft textured chocolate mix.

Whisk the egg whites and add one spoon of sugar at the time. You should get a great meringue.

Stir gently and set it in a chilled glass. Put the glass in the fridge while preparing the white chocolate mousse!


For the white mousse on top I used:

100 g white quality chocolate

45 ml of milk

2 egg whites

3 tablespoons of sugar

120 ml of double cream


First off, melt the chocolate in a “bain marie” and stir in the milk. To get the process going, continue stirring in ice water...

When smooth, se aside and begin whisking the egg whites.. When you get peaks, add it to the chocolate mix.

Whisk the cream until soft peaks can be formed and add it to the chocolate mix. Stir gently so that the mousse still keeps its fluffiness. Pipe into the glass with dark chocolate and let it rest for at least 2 hours. If you have questions, don´t hesitate to ask!!


You should get a dens great chocolate flavored mousse in the bottom, with a fluffy light white chocolate mousse on top.

Simply delicious!!

Valentine's dinner n°2

Bonjour à tous! Hope you had a great Valentine's day. As you can guess, mine was based on the dinner I planned to cook for my girlfriend. Nothing fancy, just a simple and romantic meal perfectly done. Don't hesitate to steal the recipes if you want to cook for her next time!

I started the menu with ginger and chilli caramelized scampi on top of a spinach salad. I wanted the two scampi to look like heart-shaped but it didn't work, but still looked delicious. Moreover, the spiciness of this light plate is exactly what you need to start the dinner.

Fry the chilli and the ginger in oil, add the scampi for approximately 5 minutes and pour just a bit of soy sauce. Prepare the spinach salad by cooking them very quickly with olive oil and salt in a frying pan, if you overcook them you'll lose all the texture so be careful.



Next on the menu was a Duck Confit on string beans and mushrooms with a red wine and blueberry reduction. Of course! I couldn't make a romantic dinner without cooking duck, we love it both too much ; and Duck Confit was the first dish I made to impress my girlfriend so I had to do it again. You can find my recipe HERE. 
This time I cooked the mushrooms in the duck fat, and for the reduction I deglazed the pan I used for the duck with 100ml of red wine then I added the blueberries and let it cook over high heat until it thickens.

And then the dessert!

I made a "very revisited" Norwegian omelette. First, place the pistachio ice cream in a mixing bowl and let it melt. Prepare the fruits you want (I wanted to use cherries but couldn't find any so I used mixed berries), add them to the ice cream and mix well. Put it a mold and store it in the freezer. Beat two egg whites until stiff and add sugar. Take the ice cream out of the freezer and cover it with a thick layer of the meringue. Brown the meringue with a cooking torch (which was my girlfriend's present to me for Valentine's day, definitely the best) and place the "very revisited" Norwegian omelette back in the freezer until you are ready to serve. Just before you do, flamber 20ml of rum and drizzle it on the dessert.

Did anyone cook for Valentine's day? Comment this post and tell us what you made:)

Wednesday, February 15, 2012

The day after valentines


Hello again!!
This is a dish I´d like to call: the day after valentines...

The day after valentines I used the rest I had of the duck legs and chestnuts and made a delicious light salad. I made the cups out of two rice papers brushed with sunflower oil and put in the oven over a shape with a flat bottom. For the salad I used a great light mix, then added the duck and some fresh goat cheese. Finally I added chestnuts that I cooked in a frying pan with moroccan 5 spices, soy sauce and honey. Do not add a lot of chestnuts in the salad because they get salty when you add the soy sauce! but the mix is great, and just enough after a delicious meal the day before.


Valentines dinner!

My tasty and romantic valentines dinner!!


This evening was very romantic! Red roses, a funny letter with love hearts candy (quite childish, but it was inventive!), Champagne and great food!

I made duck leg in a chestnut sauce, with peach and anis chestnut brick...
Add 300 ml of milk, half a fine chopped shallot onion, and 6 sweet peeled chestnuts. Bring it to the boil, then add some butter and a tablespoon of sugar. Turn down the heat and let it cook for 30-45 min.
In a frying pan add some duck fat and cook the duck leg on its fatty side for 3 min. Take it off the heat and add it in the sauce. Put a lidd on the saucepan and let it cook for another 30 minutes. I know it may seem like a long time to prepare this dish, but it´s totally worth it! The chestnut sauce and duck together is just amazing!!
For the peaches, use conserved ones. They are sweet and very easy to make soft! Add 200 ml of white wine, and some star anis in a sauce pan with 4 half peaches. let it cook at low heat with the lidd on for 20 min. If the wine disappears, add some water to keep some liquid in the pan. After 20 min, they should be a bit soft and you should be able to turn off the heat.
For the bricks, brown 3 chopped shallots in a saucepan. Add your chestnuts (5-6) and a little part of the duck leg meat. Then add some cream for the texture and season! If you need more, just add more;) Use 2 rice paper to make the bricks, and fry them in sunflower oil.
Great dish, and a success!

Then the dessert!!!
I made a double mousse au chocolat (part white part dark!)
This had a thick, dark chocolate fluffy mousse in the bottom! and a light fluffy white chocolate mousse on top!
Want the recipe? I´ll be posting it tomorrow! I promise you, this mousse was one of my best mousse experiences!! I truly loved it...