This recipe is an adaptation of southern Turkish style kebab, prepared in the oven. Eggplants are cooked twice — either grilled or fried first, and then baked with meat in a tomato and pepper sauce — to concentrate flavor. My version of Patlican Kebabi doesn’t look the same as Turkish, but the idea of vertical rolls allows to use large Italian eggplants we mostly have available in Central Texas.
This salad is about duck. In France, if it is made of duck from Landes region (south of Bordeaux), its name is Landaise. My version features duck gizzards confit, cured and lightly smoked duck breast, and foie gras torchon or duck liver pate (depends on budget) slices on French baguette toasts. For greens I prefer a mix of sweet leafy vegetables and arugula, lightly dressed with classic French vinaigrette (EVOO, honey, Dijon mustard, red wine vinegar). I tried different additional elements like tomatoes, asparagus, and hard-boils eggs, but the only one I really liked was cucumber. This salad is part of my Mosel & Alsace Menu.
Served buffet style, this preparation is perfect for parties. It is heathy and beautiful, light and bright, a meal you’ll be happy to share with friends and family! The variety of fresh, blanched, grilled, marinated, pickled, roasted, broiled vegetables and seafood could be endless — whatever is available, the best quality, and preferred by your guests.