GLUTEN-FREE POT AU FEU
We’re calling this a Pot Au Feu but, really, it’s a simple riff on the French classic, in which beef and beef bones full of marrow are poached, along with vegetables, in stock.
We have retained the vegetables and delicious home-made stock but have replaced the beef with tasty gluten-free pork sausages and tender duck breasts and have thrown some sake into the stock for good measure.
It’s a warming and hearty, but not heavy, meal with clean flavours and a colourful presentation. And it’s very easy to make for a big table of guests.
Just as long as you have a big enough pot.
Rosie
POT A FEU
Serves 10
3 litres chicken stock (home-make is always best)
125 ml sake or white wine
20 pickling onions or golden shallots, peeled
20 chat potatoes, peeled
10 organic, gluten-free pork sausages
5 duck breasts
30 Dutch carrots, trimmed and peeled
1 Savoy cabbage, cut into 10 wedges, leaving each wedge intact at the core
2 tablespoons flat leaf parsley, finely chopped
In a large saucepan or stock pot, place the chicken stock, sake, onions, potatoes and sausages. Bring to a boil, turn down to a barely bubbling simmer, covered, for 45-50 minutes.
Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper.
Remove the duck breasts from the fridge 45 minutes before you’re ready to cook them. Place the duck breasts, skin side down, in a large frying pan over a medium heat and cook until the skin is golden brown. Transfer to the prepared baking tray, skin side up, and cook for 8 minutes. Remove from the oven and allow to rest for 15-20 minutes. Cut into 1cm thick slices. Cover and keep warm.
Check that the onions and potatoes are just cooked and if so add the carrots and gently place the cabbage wedges on top. Cover and continue to cook for a further 10 minutes or until the carrots are cooked and the cabbage has softened.
Heat 10 deep serving plates until fairly hot.
Carefully remove a wedge of cabbage to each serving plate, trying to keep each wedge intact. Place two onions, two potatoes, a sausage, three carrots and half a sliced duck breast onto each hot plate. Check for seasoning then pour some of the hot chicken stock over the top. Sprinkle with chopped parsley and serve immediately.
Serve with a crisp green salad.