Fast Eddie has decided to bail out of Les Bouches de Rhone and head norf wiv Ollie to the verdant agricutural landscape of South Burgundy. He has dipped out wiv Candy: it never really got off the ground, but has cemented relationships wiv Russia.
His trusty C15 has trundled norf at a constant 50mph towing behind him most of the frustratid french drivers who could not pass. During his journey he counted in excess of 50 waving french fists cursing the painfully slow English, 'petanque le merd and trou de cul' often heard as they streaked past.Nevertheless he arrived, all be it, two days late, carting 24 out of date lemon yogurts, some wilted celery and a huge sack of free onions. He planned to work at mi noo place foa a few days an' then head up to Nuits St Georges, hopefully graftin' on Candy's best mates vineyard. Her name is Roxanne; don't these Americans have the crapest names, in fact they inventid crap names back in the 50's wiv Rock, Burt, Charlton, Bing, Perry, Tyrone an' fackin' Clint.
Befoa his departure we had work to do locally: sort out mi vege patch, buy 12 chickins, one pig, too sheep an' borrow a cat from village stockpile to keep daan the rodents. Shelves needed puttin' up, a favrit foa Eddie, he just loves screewin' (couldn't resist), bangin' walls daan, stuffin rag wool in cavities, pumpin' out the well..etc..etc..In the evenin' I took him daan to mi favrit place. The bar on the campsite at Messeungne; cheap wine, good company an' boules. This is a proppa place, used by local farmers, city visitors from Le Creusot and Montceau les Mines, the place is awlways jumpin'. I have loads of tales about it which will have to wait foa annuva time: especially the one about Babette; now that's a proppa name, not a crap American name.
This is not a dish common to Burgundy but I knicked it from mi mate Gerard who's got a top restaurant in Chalon sur Soane cawled the 'Cathedrale' on Place St Vincent.
Caramelised duck breast with honey, lime and ginga sawse.
This is a really excellent twist on a traditional duck dish. The breast should be scored then cooked slowly, skin daan in a regular fryin pan foa 10 minits: pour off the fat an' turn foa a furtha 3 minits, remove from the pan. In a separate sawsepan add lemon zest and an 280 grams of shugga to arf a pint of simmerin' water. Meanwhile in the fryin pan, deglaze wiv arf a pint of good white wine (I use mi neighbours 'Champs de Perdris' chardoonay which is the dog's), then add the zest an' juice from one lime an' too tablespoonz of wild honey. When reduced sufficiently add the shugga syrup an' a good fum of gratid ginga. Befoa the sawse is poured ova the duck, peel an' skin annuva lime an' cut into segments an' drop in: make sure the pith an skin is removed, which can be a bawl ache so give that task to the missis becawse their smaall fingas are betta at those types of jobs.
Slice the duck breast then pour on the sticky, rich sawse. A simple accompaniment could be linguini oa noodles. Afterwards you could treat the missis wiv a few conjuguls.
