French Ploughman’s

French Ploughman's. Here's my take on a British classic using goat cheese, duck confit, smoked duck, cornichons & red onion chutney for a starter or lunch.
French Ploughman's. Here's my take on a British classic using goat cheese, duck confit, smoked duck, cornichons & red onion chutney for a starter or lunch.French Ploughman's. Have you heard of a  Ploughman's lunch? From what I understand and remember it was one of the first meals that pubs served before the rather greasy offering of chicken in the basket and the the more modern gastro-pubs. Typically it would consist of great doorsteps of bread, a hunk of cheddar some pickled onions and chutney. If it was a posh pub you might get a piece of ham! I think it's rare to see it offered anywhere these days so I thought I would give this old classic a revamp with French ingredients for a dinner party starter where the work can be done the day before and it can be plated just before serving.  French Ploughman's. Here's my take on a British classic using goat cheese, duck confit, smoked duck, cornichons & red onion chutney for a starter or lunch. First cook the duck. Ideally use duck fat to make a confit but the duck legs cook quite well in their own fat. I prick the skin and sprinkle with sea salt in an oven dish. Tightly  cover the dish with foil and roast for about 3 hours at 140/150 C until the duck is really soft. Drain off the fat and place under a preheated grill for a few minutes to crisp up the skin then shred the meat with two forks so that there is a mixture of meat and crispy skin. French Ploughman's. Here's my take on a British classic using goat cheese, duck confit, smoked duck, cornichons & red onion chutney for a starter or lunch. Next make the onion chutney by slicing red onions and softening gently in melted butter for about 5 minutes before adding brown sugar and vinegar. Simmer on a low heat for 20 minutes. Leave to cool then refrigerate until needed. French Ploughman's. Here's my take on a British classic using goat cheese, duck confit, smoked duck, cornichons & red onion chutney for a starter or lunch.  When you are ready to serve add a handful of rocket to each plate, some duck confit, smoked duck, ham, cornichons, chutney and sliced goat cheese. Decorate with some redcurrant sprigs and a little balsamic glaze. French Ploughman's. Here's my take on a British classic using goat cheese, duck confit, smoked duck, cornichons & red onion chutney for a starter or lunch. Perfect as a starter or light lunch served with some French bread and salted butter! Tell me what you think about my French Ploughman's?
French Ploughman's. Here's my take on a British classic using goat cheese, duck confit, smoked duck, cornichons & red onion chutney for a starter or lunch.
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French Ploughmans

Here's a simple starter or lunch dish of goat cheese, red onion chutney, duck confit, smoked duck, ham and cornichons.

Servings 6 people
Author Amanda

Ingredients

  • 2 large duck legs
  • 60 g sliced smoked duck
  • 100 g thin sliced cured ham
  • 2 red onions sliced
  • 1 tbsp brown sugar
  • 1 tbsp vinegar red wine or cider
  • 50 g butter
  • 12 small cornichons
  • 1 bag rocket
  • balsamic drizzle
  • 100 g goat cheese

Instructions

  1. Place the duck in a roasting tin, prick all over, sprinkle with salt, cover with foil and roast at 150 C for about 3 hours.

  2. Remove the foil, drain off any fat, re salt and place the duck under a preheated grill for a few minutes until the skin is crispy.


  3. Make the chutney by melting the butter over a medium heat and then adding the sliced onions. After 5 minutes add the sugar and vinegar, stir until dissolved and then simmer for 20 minutes, stirring occasionally.

  4. Assemble the dish adding a pile of rocket to the centre, arrange the meats casually around and place the cheese and redcurrants on top. Decorate with cornichons or capers, a drizzle of Balsamic glaze and a pot of chutney.   

                                 

10 thoughts on “French Ploughman’s

  1. I LOVE your ploughman’s lunch!! It what I always ordered when we traveled around the UK and went to lunch at pubs. Especially when they included pate´or terrines. So much fun to eat!

    1. Thanks Mimi! One of our gite guests has just brought us some Cropwell Bishop Stilton and some Wookey Hole Cheddar so it’s bringing back lots of pub memories.

  2. Yum! Such a delicious platter, would love it, specially with the duck legs! I like to let cool the duck oil, filter it, than I store it in my fridge for about 3 weeks and use it to sauteed potatoes or other veggies, so good!

  3. I never heard of Ploughman’s lunch, and the way you described it I would care much for it. Your French Ploughman’s lunch instead looks delicious. You had a great idea and made a boring lunch into a delicatessen. I would definitely have this one.

    1. Thanks Laura. I really like mixing up French and British dishes and ingredients. I guess meats and cheeses, pickles and bread is eaten all over Europe!

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