Adapting local culinary delights to suit our much ‘beloved’ must have home foods. Mine is: TEXAS FAJITAS using that marvellous “Magret de Canard”
Ingredients for 6 – 8 persons: 8 – 10 Tortillas (1 -2 per person depending on size) 4 x Magret de Canard (scored for pan frying or grilling) 1 x medium white onion (finely chopped) 2 x large yellow onions (sliced) 2 sweet red peppers (sliced) 2 sweet green peppers (sliced) 1 clove of garlic (minced) 4-5 stems of cilantro (coriander chopped 6 medium tomatoes (chopped) 4 x avocados (mashed) 3 x tbsp Crème fraiche 2 x tbsp Cider vinegar or rice wine vinegar Small jar of sliced pickled Jalapenos (green or red) Pinch of granulated sugar 2 x fresh squeezed limes or concentrate ½ head of shredded iceberg lettuce 4- 6 oz. grated cheddar cheese Serviettes…………… beaucoup!
Method Prep and Presentation: Cook magrets to your desired style. (I prefer rare). Very thinly sliced like a filet mignon and arranged on a large platter. Sautee the 2 x yellow onions and red and peppers in the residual duck fat. Great taste! Place the sizzling onions, peppers and onions over the sliced duck.
Extra servings of accompaniments: Bowl of grated cheese: Small bowl of crème fraiche; Small side of Jalapenos: shredded lettuce. PICO de Gallo: Add finely chopped tomatoes, 6 – 8 diced jalapeno slices and the finely chopped cilantro and 1 finely chopped white onion, mashed garlic, lime juice, vinegar and pinch of sugar to a bowl. Season to taste with salt and maybe a drizzle of olive oil. I also add a little jalapeno juice for extra kick! Can be prepared 4 – 6 hours in advance. Just drain off excess liquid.
GUACAMOLE: To the mashed avocados add 2 tablespoons lime juice (save the avocado stones), a little salt and pepper, a little chopped tomato is also good, a little chopped garlic (easy on the garlic) and a good two heaped tablespoons of crème fraiche. Fold all the ingredients into each other. A few avocado chunks is good. Adapt the seasoning to taste. Again, I usually add a little Jalapeno juice! Put one or two avocado stones in the guacamole to keep it green and fresh. (Tex/Mex secret). Put in an airtight bowl and refrigrate. Will keep for 4 hours. SERVING: Everyone takes a tortilla and piles on the ingredients… Roll up and enjoy! Two good side dishes are grilled zucchini and eggplant drizzled with olive oil and a sprinkling of salt. Serve with frozen margaritas or frosted mug beers! Best dessert to follow: Crème caramel, Crème Brulée or Croustade with vanilla ice cream. ENJOY YOUR TEXAS FAJITAS FEAST! Rosemary is an American-Brit transplant living near NOGARO. She runs a year round hospitality business as well as being involved in keeping her pen to paper, cooking and entertaining for family and friends. She is also an avid cook! You can contact her for any local info at firstname.lastname@example.org
Images: Shutterstock and Rosemary Droxler