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Madiran

The good recipes for your wine Origine : South-Ouest

You have a good Madiran bottle, so there is a list of good recipes to have a perfect accord

Vous êtes producteur de ce vin, vous pouvez facilement et gratuitement ajouter vos coordonnées ici et ainsi faire connaitre votre production à tous nos visiteurs.



Aftouch-cuisine's Fondue
Aftouch-cuisine's Fondue
comments (13)
This recipe has been specially created for our readers. It is based on products of my beloved Lot region. Fondue recipe for 4-6 people : 2 duck fi...

Barbarie Duck Stew with Blackcurrants
Barbarie Duck Stew with Blackcurrants
comments (87)
Barbarie Duck stew with Blackcurrant and Tagliatelli with walnut butter. The great thing about this recipe is that it can be prepared the day before...

Boeuf Bourguignon
Boeuf Bourguignon
comments (67)
For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh pork breast 2 onions 1 carrot,...

Cassoulet
Cassoulet
comments (176)
The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux family) I am aware that by pu...

Cep Mushroom omelette
Cep Mushroom omelette
comments (10)
Mushroom omelette, Serves 2 : 4 eggs 200 g plus 1 small cap sautéed cep mushrooms 5 cl cep mushroom coulis 1 small shallot or 1/2 clove garlic ...

Duck confit in small dish
Duck confit in small dish
comments (1)
For 6 persons: Ingredients 6 thighs of duck confit, 8 beautiful potatoes, peeled, washed, wiped and sliced 3 cloves of garlic, 15 stalks of cho...

Duck Gizzards Salad
Duck Gizzards Salad
comments (5)
Salad for 6 people: 300g Confit duck gizzard 18 Slices of baguette 100g Crushed walnuts 1 Clove of garlic 3 Baby gem 2 Table spoon of red wine ...

Duck Terrine Forestiere
Duck Terrine Forestiere
comments (40)
Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butcher) 2 duck livers (or 3 de p...

Free Range Chicken Breasts Filled with Cep
Free Range Chicken Breasts Filled with Cep
comments (5)
Recipe for 4 people 4 Free range chicken breasts, skinned 1 small Shallots 500 g Fresh ceps 500 g Fresh salsify 30 g Goose fat 2 dl Cep sauce...

Hare 'à la Royale'
Hare 'à la Royale'
comments (156)
the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. Our chef, Patrick Asfaux won t...

Jagged Young Boar with Bitter Chocolate
Jagged Young Boar with Bitter Chocolate
comments (35)
Jagged young boar for 6 people : 1kg young boar shoulder cut into 18 pieces of 50g 40g flour 50g pork belly 4 squares of bitter 85% cocoa, chocola...

Monkfish medallions with mushrooms and coulis
Monkfish medallions with mushrooms and coulis
comments (9)
Monkfish medallions For 4 guests: 8 monkfish medallions, weighing 80 gr 2 dl of olive oil 2 garlic cloves 1 small jar of "piquillos" or red pep...

Moutayrol
Moutayrol
comments (12)
This recipe is the “auvergnat” version of the famous “ pôt au feu ” and its specification comes from the addition, by the end ...

Pan Fried Calf's Liver
Pan Fried Calf's Liver
comments (26)
Calf liver is the best of the livers to pan fry. When you are going to buy some make sure to choose one that is lightly pink and firm. When your butch...

Parmentier with duck, foie gras and truffles
Parmentier with duck, foie gras and truffles
comments (37)
Cottage pie 'parmentier' (*) with duck, foie gras and black truffles, for 8 servings : For the mashed potatoes : 1.2 kg (2.5 pounds) peeled pota...

Poule au pot
Poule au pot
comments (20)
For 4 guests: Ingredients 200 g of minced meat, 3 egg yolks, 150 g of chopped chicken livers, 1 bouquet garni, 2 cloves, 1 kg of fattened c...

Roast Turkey with Chestnuts
Roast Turkey with Chestnuts
comments (29)
This roast turkey with chestnut recipe is still a very traditional one but will also guaranteer you a nice moist meat at the end. Turkey with chest...

Smoked duck breast salad
Smoked duck breast salad
comments (1)
Smoked duck breast salad for 6 guests: A variety of seasonal greens, washed and dried 8 thin cuts of roasted duck breast, 1 duck breast, dried, s...

Traditional-style confit of porc
Traditional-style confit of porc
comments (41)
Traditional-style confit of pork for 6 to 8 persons : 2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and cut in long sticks 3 shallots...