The best Christmas Eve in Sendai city.
◎ Sendai French Chef's Blog
From Sendai Station, it is a 17-minute walk (southwest) towards Tohoku University's Katahira Campus.
A 6-minute walk from Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line towards the Sendai High Court (southwest).
Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
I will do my best to be of service to you today as well.
I hope you find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
[Material expression]
Sarcelles duck
When a chef comes into contact with a single ingredient, what image does he or she have in mind, and how does it lead to the final dish? We would like to introduce the differences in how each ingredient is used and how its deliciousness is expressed.
Sarcelle rôtie
[Roasted Sarcelles]
[Ingredients (for 1 person)]
○. Breast loin
・Sarcelles duck breast …………1 duck
·salt
・Pepper to taste
○.Thigh meat tartine
・Sarselle duck thigh meat...1 whole
·salt
・Pepper to taste
・Sarselle duck innards...1 whole
・Butter …………10g
・Game meat fond: 20ml
・Baguette...appropriate amount
・Thyme …………appropriate amount
○.Sauce Oh Song
・Gibier Fondant …………50ml
・Red wine …………10ml
・Madira wine …………10ml
・Sarcel duck blood...1 duck's worth
・Salt...appropriate amount
○ Finishing
・Raspberry puree...appropriate amount
・EVO olive oil …… a moderate amount
[How to make]
○.Preparing the duck sarselles
1. Pluck the feathers from the sarselles duck and separate it into breast meat, thigh meat, innards and bones.
②Crush the bones and squeeze out the blood.
○.Roasted chicken breast
1. Sprinkle salt and pepper on the sarselle duck breast.
②. Place ① skin side down in a frying pan over low heat and cook until the skin is crispy.
③. Place ② in a 170°C oven and bake for about 2 minutes, then turn it over and bake for another 2 minutes.
④ Let it rest skin side up in a warm place for about 10 minutes.
○.Thigh meat tartine
1. Sprinkle salt and pepper on the duck sarselles and fry on both sides in a frying pan over low heat.
②. Place the duck innards in a mincer.
③. Add butter and ② to a frying pan over medium heat and sauté.
④. Add game stock (explanation omitted) to ③, simmer to evaporate the water, and mince the meat.
⑤. Toast the baguette cut in half and place ③ and ① on top.
⑥. Sprinkle with chopped thyme.
○.Sauce Oh Song
1. Put the game meat stock into a pot, heat it, and simmer until it reduces to 1/3 of its original volume.
2. Combine the red wine and Madeira in another pot and simmer until reduced to 1/10 of the original volume.
③. Add ② and the blood of the sarselles duck to ① and simmer over low heat until thickened, then season with salt.
○.Finishing,
1. Place the roasted breast and thigh tartine on a plate and drizzle with sauce au çon.
② Garnish with a mixture of raspberry puree (explanation omitted) and extra virgin olive oil.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Suligier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Susie
[La fleur de cerisier]
It means "cherry blossom" in French.
We hope that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope to become a store that can be of use to everyone.
La Fleur de Suligier
1-15-20 Ichibancho, Aoba Ward, Sendai City
Sonoda Building 1st floor
TEL 022-724-7448
Reservations Officer
Fumihito Sato
