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French accent
on food

Recipes prepared by chef George Bouillon of French Institute of Hawaii Cooking School on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Duck Magret (Breast of Duck)

4 duck breast pieces
Salt to taste
Pepper to taste
Pinch of thyme
4 teaspoons butter
1 cup cider
1 teaspoon cornstarch
1 teaspoon water
1 pint whipping cream

Season duck breasts lightly with salt, pepper and thyme. Brown in the butter. Place in oven at 400 degrees and cook to your desired doneness (well done takes about 10 minutes).

Remove breasts from pan and set aside.

To the duck drippings, add the cider, the cornstarch dissolved in the water and whipping cream to make a sauce for the duck. Makes 2 servings.

Venison Tenderloin

12-ounce venison tenderloin
Salt to taste
Pepper to taste
Pinch of thyme
2 teaspoons French mustard
Pinch of chopped garlic
1 teaspoon butter
1/4 pint whipping cream
1/2 teaspoon cornstarch
1 teaspoon water

Season tenderloin with salt, pepper and thyme. Fry in the butter until the tenderloin is an even brown on all sides. Add French mustard and minced garlic. Place in oven at 400 degrees and cook to your desired doneness (well-done takes about 10 minutes). When finished, take tenderloin out of pan, slice and arrange on a plate.

Add the cornstarch dissolved in the water and the whipping cream to the venison drippings to make a sauce. Makes 1 serving.

Onion Tarte

1-1/2 pounds thinly sliced round onion
3/4 cup butter
1 tablespoon oil
4 eggs, slightly beaten
1 cup plus 2 teaspoons of milk
Salt and pepper
4 ounces bacon, cut in 1-inch strips
1 cup plus 2 teaspoons whipping cream
1/4 cup flour
Nutmeg to taste
Pie crust
2 pounds flour
1 pound butter
1 cup water

Cook onions in 1/4 cup of the butter and the oil, without browning, for about 20 minutes.

Prepare a béchamel by mixing the remaining 1/2 cup butter, 1/2 cup flour and 1 cup milk over a low heat. Remove béchamel from heat and pour over onions. Add the remaining milk, egg, cream, salt, pepper, nutmeg and bacon strips, and mix.

Combine pie crust ingredients. Press dough into a buttered pie dish. Pour the béchamel mixture into the piecrust. Bake at 375 degrees for approximately 30 minutes. Makes 6 servings.

Nutritional information unavailable.

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