A French custom, a new unit of time , and a cooking lesson

I visited a recently widowed neighbour today, ostensibly to check how she was getting on but with the ultimate aim of pinching her duck pâté recipe which is to die for.

During the conversation she was trying to work out how old the youngest grandson of another neighbour was. She said he must be the same age as her granddaughter because his tree was planted in the same year as his was and two years after her cousin. Strangely enough, I could then work out exactly how old the said grandson was.

In our village, shortly after a child is born in the village, a tree is planted in the park surrounding the lake. A little plaque is added to the tree with the name of the child whose birth it commemorates. It is quite poignant to walk through the park looking at the names on each tree especially as many are much older now. It is also apparently a useful way of remembering how old children are.

My neighbour then told me there was a foire au porc locally and If I was quick and bought some she would teach me how to make her (sublime) coppa as she promised me some time ago.

I raised the subject of the duck pâté and she said we could do both at the same time. She then went to her outside kitchen and gave me a jar of the prized pâté

RESULT.

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That is lovely and good jib on the upcoming lessons, please share what you learn!

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Well the coppa turned out scrummy and addictive. Layer pork in salt to extract liquid then coat in freshly ground pepper, wrap in muslin and leave hanging in a cool place for at least 1 month. (That was the only difficult part!)

You can do the same thing with a Magret, incorporating extra spices in with the pepper.

The duck pâté is more involved. Mix shredded duck meat with salt, pepper and spices of your choice in a bowl, Place some in a bocal À conserves. Make a hole in the middle and put in some fois gras cru. Then boil all the bocals in a modified dustbin (optimistically called a steralizater) and cook for 1.5 hours. During this process the fois gras melts and infuses the shredded duck meat giving it that heavenly taste. Store in a cool place for 3 months or more.

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Ooo looks great! Next SF meet up chez toi, I’ll bring a case of wine.

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