FACIALS FOR THE FOODIES & COOKIN’ UP A STORM

FACIALS FOR THE FOODIES & COOKIN’ UP A STORM

Today is an extra special day for this Galley Kat

so I’m skipping ahead to #14 on my list of

’44 Classic French Recipes to Modify for the Boat Gallley Before I Die’.

My daughter and foodie blogger

of Rock My Mouth fame,

asked if I would be interested in collaborating

on a project she is involved in.

We devised a menu,

parts of which could accommodate my simple boat galley

and that which also could fit into the focus of her healthy lifestyle project.

We began our day (very early) at a posh spa – located on a boat no less –

in the Old Port of Montreal.

…Galley Kat @ Bota Bota

After 5 luxurious hours, all gooey, giddy and a little spacy

we headed to the local market for supplies

then back to Mommy-central for some ‘serious’ cooking.

The whole menu – Mother’s Day/May Flowers focused –

was surprisingly simple and took very little time to ‘throw’ together.

We began by preparing the dessert (life is uncertain after all) – the most time consuming part,

proceeded to the appetizer (my part) – see link for recipe and details,

then on to the main event (part of my part)

The main event…

 

MAGRET DE CANARD

(Duck Breast)

1 duck breast

2 nectarines, sliced

pinch of sugar or dollop of honey

3 purple shallots, minced

1/2 cup bourbon

Score skin side of duck breast into a diamond pattern.

In hot cast iron skillet place breast skin side down.

Sear for several minutes (7-10 minutes depending on the breast size),

removing excess duck fat so as not to burn the skin.

When nicely seared, flip to meat side and cook until desired ‘rosé’ (pinkish)

Remove from pan and tent for 10 minutes while preparing the fruit.

In same pan with 2 tbsp reserved duck fat, sauté shallots until gently browned.

Deglaze with bourbon.

Add slices of nectarine and sugar and toss to coat with bourbon and shallots.

Continue to simmer and toss until liquid is reduced by half

and nectarines are nicely caramelized and soft but not mushy.

When ready to serve, thinly slice duck,

drizzle with bourbon sauce

and top with nectarine slices.

Served with my daughter’s fabulous

EDIBLE FLOWER SALAD‘.

…and the final touch to a wonderful meal…

 

COCONUT LIME SORBET

…served in beautiful rose cups…

Photo shoot out-take…

…cooking and blogging can be very physical…

 

0 thoughts on “FACIALS FOR THE FOODIES & COOKIN’ UP A STORM

  1. First of all Galley Kat, your daughter is beautiful! Does not fall far from the tree.
    You are killing me with this amazing food. And I don't think I have ever seen a more beautiful salad! Plus coconut sorbet for dessert, yum, yum, and yum. Love duck BTW. Keep these coming!

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