Taste le Tour with Gabriel Gate S07 2011 ep129 Duck Ballotine

Описание: The Vendée region is rich in historic buildings like this two-century-old farmhouse called La Bourrine du Bois Juquaud and the area has several great specialities.
I like la terrine Vendéenne, a tasty pork meat loaf, and the mogettes, a variety of bean that is so delicious, and finally the flan maraichin, a custard set in pastry.
These dishes are as old as this building - but it is for its poultry that this region is famous all over France.

PTC

This is la Ferme des Volailles du Vendéen. It is a poultry farm that specialises in duck, chicken and guinea fowl.

In the open air to create the best possible conditions -
they have plenty of shade for the poultry to be not too hot in summer.

The poultry is fed with some natural food, including cereals, like corn and wheat ,and natural supplements based on plants.

As well as that, during the night they are housed without any lights so they can have a good night’s sleep and they are not woken up to be fed.
And the raising time is one hundred and forty days which is a slow process that makes sure that the food, the meat, the poultry is of top quality.




Vo

My next stop is at the Challan market


Sound grab (French) needs translation

What is there today - the chicken and?
There is the chicken, the duck and the rabbit.
Yes, of course


Ptc

In the region of Vendée live poultry markets like this have been going on for hundreds of years.
People breed a few chickens, they come to the market and sell them.

Vo
Next to the live poultry section is the covered halles, the busiest part of the market, and here I meet again Laeticia and Frédéric from les Volailles du Vendéen

Ptc
So for me it is really interesting to know that the farmers come to the local market to sell the majority of their products.
Everything is so fresh from the farm to the table.

Ballotine de Canard
Duck Ballotine

This haute cuisine classic, ballotine de canard, is skillfully prepared by top French chef, Philippe Mouchel

"La ballotine de canard est une entrée des plus nobles de la cuisine française surtout avec du foie gras."
"Duck ballotine is one of the most noble entrées in French cuisine, especially when made with duck liver paté."

Philippe has deboned a whole duck and placed it, skin-side down, on several layers of film wrap. Next he spreads it with a sophisticated duck forcemeat seasoned with cognac, Madeira and spices and garnishes the centre with a generous amount of goose liver.

He then carefully, but firmly, rolls the duck to enclose the forcemeat in the centre.
He makes sure it's well wrapped with plastic and secures the ends with string.

It is cooked by poaching at less than 80°C in a duck broth for about 2 hours.

Once cold, it is sliced. It looks stunning.

Philippe serves it with a green salad, gherkins, pickles,
vegetables and a small drizzle of olive oil.

"Une entrée magnifique à servir avec un verre de champagne ou un verre de Sauternes servi bien frais
"A magnificent entrée to serve with a glass of champagne or a well-chilled glass of Sauternes."


Ptc


Tomorrow we discover the local specialty of galette and charcuterie in this most charming region of Brittany