Family lunch with Maison Dubernet

Maison Dubernet is a generous terroir, a simple and authentic cuisine, a spirit of tradition and conviviality. To be continued, all the Landes region is gathered together in three gourmet recipes for a Sunday lunch with the most successful family!

Landaise salad with smoked duck breast and foie gras

For 4 people
Preparation : 40 mn
Cooking time : 20mn
Rest: none

Ingredients:

• 24 slices of Dubernet IGP smoked duck breast from the Landes
• 12 Landes asparagus
• 80g whole duck foie gras, half-cooked and shaved Maison Dubernet
• 200g of fresh peas
• 1 Chioggia beetroot
• 3 nice handles of rocket shoots
• Walnut oil & balsamic vinegar
• Salt & pepper

Preparation:

• Prepare the vinaigrette with the walnut oil, balsamic vinegar, salt and pepper.
• In boiling salted water, cook the peas for about 20 minutes to keep them crunchy. Then plunge them into cold water to stop the cooking and fix the colour.
• Wash the asparagus. Peel them with a peeler and break the fibrous end. Using a mandolin or a knife, make thin slices. Do the same with the beetroot.
• Arrange all the ingredients in shallow plates and season with vinaigrette. To be eaten well chilled.

Crispy duck breast & corn polenta with foie gras

For 4 people
Preparation : 30 mn
Cooking time : 10mn
Rest: none

Ingredients:

• 800g of duck breast IGP Sud-Ouest
• 250g corn polenta
• 50cl chicken stock
• 40g of duck foie gras Maison Dubernet
• 20g soft butter
• Salt, pepper & Espelette pepper

Preparation:

For the polenta:

• Heat the chicken stock in a large saucepan (4 times the volume of polenta).
• Once the bottom is boiling, pour the polenta in rain.
• Cook and stir until creamy.
• Add butter, foie gras, salt and pepper and a little Espelette pepper.
• Cream if necessary to extend.

For the magret:

• Remove the excess fat from the flesh side and then use a knife to check the skin side.
• Season the flesh side with salt and pepper.
• In a very hot pan, sear the duck skin side down until it is nicely coloured. 
• Finish cooking the duck breasts in the oven for 3 minutes.

Tip: Serve with a red wine and/or honey sauce and a turn of the pepper mill.

The real Basque cake

For 1 Basque cake for 6 people
Preparation : 25mn
Cooking time : 40mn
Rest : 12h

Ingredients:

For the dough:

• 300g wheat flour
• 120g soft butter
• 200g of crystal sugar
• 3 pinches of salt
• 1 sachet of baking powder
• 2 tablespoons of rum and/or liquid vanilla

For the custard:

• ½ L of whole milk
• 3 eggs
• 125g caster sugar
• 40g of flour
• 2 tablespoons of rum and/or liquid vanilla

Preparation:

• In a bowl, mix the softened butter with the granulated sugar. Add the sifted flour with the yeast, eggs, salt and the chosen flavouring.
• Mix until you get a ball of dough. Let it rest in the refrigerator for at least 2 hours.
• In a bowl, whisk the eggs and caster sugar, then add the flour.
• Bring the milk to the boil. Add half of the milk to the bowl containing the previous preparation. Whisk a few moments, then put the mixture back in the saucepan with the remaining milk.
• Bring to a boil, stirring constantly, and allow the cream to thicken. Add the rum at the end of cooking and leave to cool to room temperature, filming on contact.
• Butter a 22cm diameter mould and flour it. Take the dough and spread it on a thickness of 4 to 5mm.
• Line the pan with a little more than half of the dough.
• Once the cream has cooled, fill the dough with it. Cover the remaining dough with a lid. Brown it with an egg and scrape it off with a fork.
• Cook at 160° for about 40 minutes. Let the cake cool down well before tasting!