Spring & Duck Gizzards!

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Spring is here, finally, it feels like we've been waiting for a very long time for it to come aound.  I love the bright days and the signs of life beginning in the garden.  If you're planning to liven up your kitchen this Spring, you couldn't go wrong with Lacanche and it's variety of brightly coloured ranges from sunshine yellow to earthy orange pictured here.  They might even inspire you to do some cooking!  However these days, I have to say, I'm still very much in winter cooking mode.  It's very cold out there! So with my winter chef's hat on the other day I made a soup which I think is my best yet!  Ok so self praise is no praise, but I did make other people eat it and I think they agreed.  It was a white bean and duck gizzard soup.  Now before you reach for the bucket, you have to trust me, that his is an INSANELY delicious soup.  I'll pop the recipe up on the Cookery School page.  Recently on a trip to Strasbourg (home of Viking) I picked up the usual foie gras tins to take home, but this time I also brought Confit Gesiers De Canard.  These are the duck gizzards, slow cooked and stored in Duck Fat.  They are so tasty I nearly passed out.   Normally you'd pop them in the oven and crisp them up, have them in a salad, but salad days are not here yet so I drained off the fat (in a fit of health consciousness) and popped them into my bean, rosemary and tomato soup.  Then I made some Spelt Bread, and I have to tell you that lunch for the past two days has been fantastic!  I'll post the bread recipe too.  I'm not eating wheat these days and find homemade Spelt Bread much nicer than any you'll buy in the shops. And it's very tasty.  I made mine with Buttermilk and put some sesame seeds on top...now hopefully this will get you cooking.  Email me at aine@drumms.ie if you need any tips or inspiration.  Properly Spring-like recipes to come when the country warms up!

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