Moussaka with wild duck (for Yveline ()
Due to various circumstances, we spent a lot of time in France. A special place in our lives is occupied by friends, the Petrovski family, who live in Franqueville-Saint-Pierre, Normandy. Our friend Yveline, a Frenchwoman, a cook par excellence, prepared dishes for us, which are specific to France, for some areas in France, and especially for Normandy. One of those recipes is this one, which I really don't know what she called it, but it looks a lot like our moussaka to me, with the small differences that this dish delights me every time we prepare it. I hope that Yveline will one day find out how grateful we are to her for everything she taught us during the time we spent with her. I am conveying this recipe to you with as much patience as she had with us and I emphasize - there is no person who did not like this dish. ♥♥♥
Preparation steps
- Put the duck in water to cook. It's this pot on the right. The sickle on the left is for the wine that is being cooked to be sipped while the wild duck is being prepared :) The wild duck is being cooked until it softens (approx. 3h)
- When it softens, remove the duck and separate the meat from the bones, and preserve the corbic, they will need to continue.
- Chop the onion and fry in oil or fat. We prefer it to stay brighter. Put the wild duck meat, add the tomato, the corba in which the wild duck was cooked, the wine and cook until most of the liquid has evaporated. Then add the garlic and spices.
- Boil the potatoes and mash 2/3 of the boiled potatoes. Make puree in the classic way. Strain the potatoes, add butter, milk and salt and mix. Take a fireproof dish and put the made puree. (Refractory vessel, because it suffers from heat and is transparent, so you can see what it looks like.)
- Put the saved duck on the puree.
- Grate the remaining amount of potatoes over the wild duck. This is an easier variant. (For those who don't mind a little fuss, mash the whole amount of boiled potatoes, then put one half on the bottom and the other over the wild duck. It's a little harder, but the effect is a shade better.)
- Over grated hard cheese.
- Place in the oven to melt the cheese.
- It turns out something like this. With a salad it is enough for 4 people. (We made it, roughly twice. When we struggle, let it be for a reason.)
- We also made it with domestic duck, but it cooked much less. And, somehow, I believe it would be a good variant with turkey and ... who knows :) Donc, bon appetit :) ♥ Pleasant :) ♥
