Dining PIX: Le Perigord

Jean Baptiste Cabot and Alex Hary of Le Perigord joined us this morning to show us how to make Flamed Duck Perigourdine with Spaetzle.

Le Perigord is located at 405 East 52nd Street, New York, NY 10022. For more on the French cuisine restaurant log onto www.leperigord.com or call (212) 755-6244.

Don't miss out on CW11's exclusive Dining PIX deal! Diners will receive two $50 gift certificates for the price of one! Supplies are limited. For more information on this and on all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

Be sure to check back with us for next Thursday's Dining PIX, when the folks from Ammos New York will join us for a live cooking demo.

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RECIPE, VIDEO AND PICTURES AFTER THE JUMP...

Flamed Duck Perigourdine with Spaetzle

The Duck:
1 fresh duck, about 6lbs, trussed, trimmed and seasoned with salt and pepper, cooked in an oven at 350 degrees for 45 minutes.

For the sauce:
Ingredients
1 cup demi-glace veal stock
3 oz fresh duck or goose liver
1 small fresh black truffle or truffle peelings
Salt and pepper
Armagnac or Cognac.

Directions:
1. Bring the veal stock to a boil, then add the duck liver and cook for 3 minutes.
2. With a hand blender, liquefy the foie gras, add fresh slices of truffle, return to a boil, then reseason with salt and pepper to taste.
3. Once the duck has been carved and placed in a pan, flambe it with Armagnac and let the alcohol burn out completely, remove the duck pieces and add the sauce to the pan juices, bring to a boil and pour onto plate with the duck.

For the spaetzle:
Ingredients:
1 egg, slightly beaten
¾ cup sifted flour
½ cup French style skim milk cheese
Salt & pepper
Chopped chives

Directions:
1. Mix all the ingredients and kneed the dough with a wooden spoon.
2. Press the batter through the holes of a colander to form the spaetzle.
3. Cook in salted boiling water until the spaetzle float to the top, then sauté in a pan with butter for flavor.

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