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Video » En ankfarm i Perigord i franska Sud-Ouest
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A duck farm
Ett besök på en anka lantgård i Perigord i sydvästra Frankrike.Små ankungar växa upp till stora anka …
I vårt besök till gården vi lär oss att förbereda olika anka specialiteter, till exempel foie gras, den berömda fett anklever (ofta föredrog till gåslever). Du börjar med en hel lever, ta bort och fläckar eller föroreningar, inklusive blodkärl / nerver. Du sätter i ett bevara tenn (kan) och sedan tillaga den, lätt (60 grader) om du vill ha det mi-CUIT eller mer om du vill ha det steriliseras och lång sikt bevara.
Då måste du givetvis smaka på några av de gastronomiska specialiteter i denna region i en gourmetmåltid med oss: Terrine de foie gras mi-CUIT, bryn stekt anklever (foie gras Poele), med lökmarmelad, anklever paté (terrine de canard et foie gras), rök-torkat ankbröst (magret de canard Seche et rök), rillettes de canard, som är en slags paté (faktiskt, dess kött som har tillagats i en lång tid i sitt fett).
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Skribent:
Per Karlsson
Swedish. Per is co-founder together with his wife Britt of BKWine. Rumour has it that his interest in wine started already when he was 11. Just like Britt he visits some 200 wineries each year on wine tours and for journalistic research. He writes about wine primarily online on BKWine Magazine and in the BKWine Brief.
Per is also a professional photographer, specialising in wine and travel photography. See BKWine Photography for more on this. Since a few years back he has also branched out into video production on the same subject. He has contributed all images, and some text, to BKWine’s wine books.
Swedish. Per is co-founder together with his wife Britt of BKWine. Rumour has it that his interest in wine started already when he was 11. Just like Britt he visits some 200 wineries each year on wine tours and for journalistic research. He writes about wine primarily online on BKWine Magazine and in the BKWine Brief.
Per is also a professional photographer, specialising in wine and travel photography. See BKWine Photography for more on this. Since a few years back he has also branched out into video production on the same subject. He has contributed all images, and some text, to BKWine’s wine books.
