To those of you who read my blog regularly you know that I have my brother over for dinner about once a week. This past friday he decided that he wanted French onion soup as a starter and he also wanted duck… My close friends know me well enough to know that whatever my brother wants he gets. Not because he is spoiled or whatever I just love him and he challenges me in the kitchen which is great! The other guests on friday was one of my closest friends, Nicole Romer… Ah I love that girl 🙂 (and she knows it!) Either way, Nicole had come early so that we would do groceries together, which made it so much more fun. First we went to grab an AMAZING sandwich. To those of you who are ever in Rotterdam, check out Guilianos in Meent, the bisteca is to diee for! Here is a picture of it, as you can see its HUGE so Nicole and I shared it.
After quick lunch Nicole and I went to a couple of different places in search of duck and we found it! (Along with some other interesting things…)
We went to Albert Heijn to get the rest of the stuff we needed and headed home to prepare the small feast 🙂
What you’ll need for the French Onions soup
– 6 Tablespoons unsalted butter
– 1 Tablespoon extra-virgin olive oil
– 1 Kilo yellow onions, very thinly sliced
– 1/2 Teaspoon sugar
– 1/2 Teaspoon salt
– 1 1/2 Teaspoons all-purpose flour
– 8 Cups beef broth
– 1 Cup dry white wine
– 1 Teaspoon freshly ground pepper
– 6-8 Slices good country bread
– 2 Cloves of garlic, halved
– 3 Tablespoons extra-virgin olive oil
– 2 Cups shredded gruyere or emmentaler cheese
– 2 Tablespoons unsalted butter, cut into small pieces
What to do:
1. In a large heavy saucepan over medium heat, melt the butter with the olive oil. When the butter foams, stir in the onions and saute until translucent, 4-5 minutes. Reduce the heat to low, cover, and cook until the onions are lightly golden, about 15 minutes. Uncover and sprinkle with sugar and salt. Raise the heat to medium and cook uncovered, stirring often, until the onions are deep golden brown in color, about 30-40 minutes.
2. Sprinkle the flour over the onions and cook, stirring until the flour is browned, 2-3 minutes. Stirring constantly, gradually pour in the bouillon and 2 cups water. Raise the heat to high and bring to a boil. Stir in the wine and pepper. Reduce the heat to low, cover, and cook until the onions begin to fall apart about 45 minutes.
3. Meanwhile, make the topping: preheat the oven, toast the bread, turning once, until dried out but not browned, 6-8 minutes. Rub both sides of the bread with the garlic halves and brush both sides with the olive oil. Return to oven, turning once, 4-6 minutes total.
4. Preheat oven to 230 C.
5. Place ovenproof soup bowls on a rimmed baking sheet. Ladle the soup into the bowls. Top each with 1 toasted slice of bread, sprinkle with the cheese and dot with the butter. Bake until a golden crust forms and the soup bubbles around the edges. Serveeee 🙂
What you’ll need for the duck.
– 1 tablespoon kosher salt
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 1 teaspoon black pepper
– 1 long island duck (we got a breast, cooks a lot shorter)
– 1/2 an orange
– 4 fresh thyme sprigs
– 4 fresh marjoram spring (or 2 tablespoons dried)
– 2 fresh flat-leaf parsley sprigs
– 1 small onion (cut into 8 wedges)
– 1/2 cup dry white wine
– 1/2 cup duck or chicken stock.
– 1/2 carrot
For the sauce:
– 1/3 cup sugar
– 1/3 cup fresh orange juice
– 2 tablespoons white-wine vinegar
– 1/8 teaspoon salt
– 2 to 4 tablespoons duck or chicken stock
– 1 tablespoon unsalted butter, softened
– 1 tablespoon all-purpose flour
– 1 tablespoon fine julienne of fresh orange zest
-Preheat oven to 220 C.
1. Stir together salt, coriander, cumin and pepper. Pat duck dry and rub the spices onto the duck. Cut an orange in half and then in quarters. In the oven proof glass tray put the thyme, marjoram, parsley and the onion wedges along with the pieces of orange.
2. Use the other half on the orange and squeeze the juice out, mix this with the white wine and stock. Set aside.
3. Place the duck on top of everything and roast for 10 minutes.
4. Pour the wine mixture into the roasting pan.
5. Then turn the oven down to 120 C. And let it roast for another 6 minutes.
6. At this point put the duck on a pan for 5 minutes each sides to brown it a bit more.
1. While the duck roasts, cook sugar in a heavy saucepan over moderate heat undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar and salt and simmer over low heat, stirring occasionally.
2. Stir together butter and flour to form a beurre mania. Bring pan juices to a simmer in a heavy sauce pan, then add the butter mixture, whisking as to avoid lumps. Add orange syrup and zest and simmer for about 5 minutes.
Fun moments during the night!
Tomatoes being prepared
Ingredients for the stuffed tomatoes:
– tomato insides
– bread crumbs
Dinner is served