GUEST BLOG – Scottishquine visits Le Chene Gris!
Having worked for us in the capacity of campsite courier and maintenance assistant as well as enjoying a fair few camping holidays with Canvas, our good friend Karen Wright from 2018’s Great British Bake Off knows a thing or two about our destinations. She also knows a fair amount about serving up delicious dishes and yummy bakes, so has all the ingredients needed to rustle up a brilliant blog about her favourite dishes and the destinations they come from.
Dordogne
I have been on holiday and worked in the Dordogne so many times during the last thirty years I have lost count. It is just so beautiful. The summer weather is usually glorious, the river is wide and calm, there are so many places to visit, I just adore it.
One of our first holidays years ago was at the campsite in the Canvas Holidays programme called Le Soleil Plage. I really want to revisit. It is on the banks of the river and we had so much fun, paddling and canoeing just perfect.
The food in the area is as usual sumptuous and I have clear memories of shopping for ingredients at the Saturday market in Sarlat, all bustling and full of colour and delicious smells. One of the most popular ingredients is Duck and Sarlat even has its own potato side dish so I have created a recipe here to combine the two.
Duck and potatoes
Ingredients:
- 2 duck legs
- Salt and pepper
- Potatoes peeled, sliced, boiled, and cooled
- 3 cloves garlic, peeled and smashed
- Sea salt
- Handful of parsley chopped
- Sauce
- Juice and zest of 2 oranges
- 2 slices of orange (decoration)
- 2 Tbs Cointrea/Triple Sec/white wine/sherry (any of)
- 1 Tsp cornflour in cold water
Method:
Prick the duck legs all over with a fork, salt, and pepper them and place in a hot 200c oven on a baking tray and roast for 90 minutes basting often with the released duck fat juices.
For the sauce bring all the juice and alcohol to a boil and use the cornflour to thicken, add a little water if it is too thick for your taste.
For the potatoes, spoon as much of the duck fat from the baking tray as you can and use this to saute the cooked sliced potatoes in it using a large frying pan. Add the garlic, salt, and parsley a few minutes before serving.
Place duck on serving plate and spoon over the orange sauce and the potatoes on the side, it is scrumptious!
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