TASTE LE TOUR 2014 EP209 Duck Fillet with Wild Mushrooms
Channel: Peter J Warren
Date: 10/07/2020

This is the historical town of Périgueux in the charming region of Périgor, known as a gourmet heaven.

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I am here on market day meeting with Daniele Mazet-Delpeuch a good friend who is such a good home cook that in the late eighties she was selected to become the private cook of François Mitterrand, the then French President.

Today Daniele welcomes me to her region to meet her local gourmet friends who are involved in gastronomic societies, as well as traditional musicians including the rural gendarme all dressed in folkloric costumes.

We all move in a procession, stopping along the way to discover the local specialities.
Our first stop is la Ferme Périgourdine, a cheese shop run by Mimi Thieullent.

Gabriel with Daniele Mazet-Delpeuch 


This is Mimi's creation, Mimi's cheese.  She makes it out of ewe's milk and it's 
flavoured with a  walnut or hazelnut brandy.

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Next, the parade takes us to a shop that sells a famous local pocket knife with a box wood handle.

Gabriel with Daniele Mazet-Delpeuch 


This is the knife of Nontron, coûteau de Nontron.  It's made here.  It's the oldest knife in France and every man has one in his pocket just to have a little cassecroûte.   The sandwich!  Yes, cut the bread, cut the bread easily with foie gras or pâté or even a fruit. 

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After a few more stops we arrive at the Espace de Sixième Sense restaurant in the  charming square, Saint Silain, where more people including the press and some local chefs welcome us for a glass of local wine and more food specialities, including a large traditional bread called Tourte, some superb hams, walnuts and truffles.

Gabriel with Daniele Mazet-Delpeuch 


This is very special from here, pâté de Périgueux, pâté with truffles.
Very good. Good.

Duck Fillet with Wild Mushrooms

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This recipe of duck fillet with wild mushrooms and a green peppercorn sauce is a classic.

First, I drop two cups of a variety of wild mushrooms in boiling water for 3 minutes. 

Next, I cook two seasoned duck fillets, skin-side down, for about 8 minutes.  Then turn the fillets over and cook for a further two minutes.

In a small pan I stir some chopped shallot for a minute, before adding 
the mushrooms. After a few minutes, I add a chopped clove of garlic and 
two tablespoons of parsley.

Gabriel to camera:  

"This is my favourite way to eat wild mushrooms, and with the 
duck it's just out of this world."

voice over

I transfer the duck fillets to a plate with the cooking juices.  Add two teaspoons of 
green peppercorns to the pan, then a tablespoon of cognac and half a cup 
of strong beef stock.  

I then stir in some cream and boil the creamy sauce until it thickens a bit.

I serve the mushrooms on plates, top with the sliced duck fillets and spoon 
the sauce over the meat.

This filet de canard aux cèpes sauce au poivre vert is one of the most popular 
French dishes.


Gabriel to camera

Tomorrow after three glorious weeks I have finally arrived in Paris to meet one of the great chefs of France.