RACA NOIR

by bratinov

Vikendaško kuhanje je res užitek, ker ima človek čas, da v miru odpre eno dobro buteljko in malo bolj eksperimentira (komplicira) s pripravo kosila. V tokratnem eksperimentu je bila to kombinacija francoske in japonske elegance, dveh popolnoma različnih kulinaričnih kultur. Končni rezultat pa je bil kljub temu neverjetno harmoničen in seveda okusen.

Račje meso je precej temnejše in bolj kompaktno kot pri ostali perjadi, je pa posledično tudi veliko bolj intenzivnega okusa. Prsa imajo precej debelo plast maščobe, ki se med pečenjem izloča in povzroča pravo simfonijo cvrčanja. Prav to maščobo, ki se je med peko nabrala v ponvi se na koncu splača shraniti (najbolje v hladilniku), saj je odlična osnova za kuhanje. Prsa nasolimo,  popopramo in jih (s kožo navzdol) položimo v ponev brez maščobe. Pečemo jih 3min na eni strani nato pa obrnemo in pečemo 1min še na drugi strani, nato pa postopek ponavljamo do stopnje pečenosti po našem okusu, vsekakor pa se meso ne sme popolnoma prepeči ampak mora ostati sredina lepo sočna in rožnata, koža pa zlata in hrustljava. Raca se odlično kombinira s slajšimi omakami na osnovi sadja npr.  hruške ali pomaranče – slavna Duck a l’orange. Tokrat pa se je v družbi temne vinske omake znašla na krožniku skupaj s svežimi kalčki lucerne in tempuro iz zelenih špargljev. Tempura je japonski način priprave hrane, kjer se za grižljaj velike kose zelenjave, rib, rakov ali mesa pomoči v “testo” za tempuro in zelo na hitro ocvre v vročem olju.

In če se na poti od Francije do Japonske patriotsko ustavimo še v Vipavski dolini, zaključimo še s popolno vinsko spremljavo za ta krožnik, elegantnim modrim pinojem s posestva Burja – Burja Noir 2009.

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A weekend’s cooking can be a true pleasure – as it allows you the time and setting to enjoy a bottle of good wine while permitting experimentation with lunch/dinner preparation. On this occasion we have engaged with two very different culinary cultures: a combination of French and Japanese elegance, resulting in an incredibly harmonious plat délicieux.

The duck meat is known to be much darker and more compact than other poultry resulting in a greater intensity of flavour. Duck breasts are also enriched with a fairly thick layer of a duck fat which during cooking starts to extract and can trigger a symphonic sizzling. Tip 1: The fat stock accumulated in the pan by the end of cooking is definitely worth keeping and freezing as a perfect base for future cooking adventures. To start with, you need to season the breasts with salt and pepper. Heat the pan and set the breast in a hot pan (skin down) with no oil added. Let it fry for three minutes and another minute on the other side. Repeat the process until your preferred level of “doneness” is reached, although for the best taste leave the core to remain pink and juicy and the skin golden and crispy. Tip 2: Duck makes an excellent combination with sweet fruit-based sauces e.g. pears or oranges – eg. the famous Duck a l’orange. On this occasion we combined the duck with a red wine sauce, served with fresh alfalfa sprouts and green asparagus in tempura. Tempura is a Japanese cooking method where bite-size pieces of either vegetables, fish, crab or meat are dipped in a tempura batter and very quickly fried in hot oil.

Should you consider adding a patriotic stop on the way from France to Japan in Vipava Valley, we strongly suggest uncorking a perfect wine from the Burja estate wine cellar. With this dish: elegant pinot noir – Burja Noir 2009.

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