Red Long Sleeve Boat Neck Dress

Confit duck, Thai broth by Frenchie




Frenchie was created in 2009 by Gregory Marchand, one of the tables among the more popular Paris. But few people could have lunch there because the place is small and the reservation is made well in advance. For my part, I have not tried cooking Greg Marchand but you can read here and there account of a lunch at Frenchie.




I like to try recipes these young chefs who, after having traveled the world, without returning complex merge our local dishes with techniques learned during their travels. This recipe found on the site it at the table who had honored Gregory appealed to me because it corresponds perfectly to my specifications: fast and bluffing. One can classify the golds already in INRAtion for those who have followed my previous posts.




duck confit, Thai broth with ginger and lime
Serves 2

500 ml chicken stock (Ariake for me)

2 legs of duck confit

a bird pepper

2 sticks of lemongrass

2 lime leaves (kaffir lime at Blue Elephants)

1 piece of ginger

juice of 1 lime

1 tsp soup sauce fish sauce

coriander


Wash the peppers and slice it into very thin slices. Peel the lemongrass. Peel the ginger piece and slice it. Bring the broth to a boil with the lemongrass, chilli, lime leaves and ginger. Cook about 5 minutes. Warm confit in the fat and drain. Add the fish sauce to the broth. Place the candies in the middle of a shallow dish and pour the broth flavored around. Garnish with cilantro and serve with bean sprouts, for example you can drown in the broth.



The broth is excellent. You can prepare this soup with lemongrass Gagnaire that should work well too. I think the subtle citrus and lemongrass makes it more digestible fat from confit I fear enough.