Magret and Escórpora

aninova

aninova

October 3rd, 2013

After we’d visited the art fair and run up and down Paral·lel six or seven times to work off the amazing lunch at La Bodegueta, we though it best to visit the Boqueria and buy something for supper.

magret de canard

magret de canard

The idea was to buy something light, like a big fish, but while I was buying a little mi cuit foie gras (something to snack on) at Aninova, Oli fell in love with a Magret de Canard. Who was I to stand in the way of true love?

chirimoya

chirimoya

While buying a celeriac to go with the duck, we thought we’d better buy a couple of chirimoyas (custard apples) for pudding.

escórpora

escórpora

We went round the Boqueria fish circle a few times while the Catalan fish ladies flirted with us, trying to entice us into buying their wares. It was the Escórpora (scorpion fish) that really stood out and caught my eye – they looked like giant goldfish. Escórpora or Rascasse, as it’s known in French, is a very popular ingredient in Bouillabaisse, which of course I’ve eaten many times, however, I’ve never had Escórpora cooked on is own.

Scorpion Fish it was then! I watched attentively, as the gloved Fish Lady carefully cleaned two fish and snipped off their poisonous spines. If you catch or handle these you must wear gloves, their sting can be quite painful and induce headaches and vomiting. They can be cooked without removing the spines, since cooking neutralises the venom.

scorpion fish

scorpion fish

Several hours and a bottle of rosado later, the Escórpora went into the oven, with a splash of olive oil and a sprinkle of salt and pepper.

escórpora al horno

escórpora al horno

Fifteen to twenty minutes later, we ate the fish on their own. The taste was wonderful, like fresh cod but buttery, much nicer and more tasty than cod in fact.

scorpion fish eye

scorpion fish eye

Forgive the indulgence, but I had to post the eye, it looks so beautiful!

raw magret

raw magret

Next came the Magret de Canard – this is the breast of a duck that has been fattened up to produce foie gras. It has much more of a dark meat flavour (perhaps a little beef like) than regular duck and contains more fat.

cooked magret

cooked magret

Cook on a hot griddle or frying pan for about 10 minutes, skin side down, for two thirds of the time and then sear the underside. Do reserve the fat which will come out of the duck for cooking potatoes or similar. Let the meat rest for about 10 minutes before serving – it should be served pink.

magret, celeriac and foie gras

magret, celeriac and foie gras

We enjoyed ours on a bed of celeriac mash with a little slice of foie gras on top.

custard apple

custard apple

To finish or finish us off, we had chirimoya for pudding. They are called custard apples in English because the flesh resembles custard. The big pips remind me of raisins in an apple pie with custard. As you can see it’s quite creamy and the taste is sweet, a bit like banana, pineapple and strawberry combined.

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About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Barcelona, Drink, Fish, Food, Meat, Recipes, Shopping, Spanish and tagged , , , , , , , , , . Bookmark the permalink.

24 Responses to Magret and Escórpora

  1. Tessa says:

    That duck looks so amazing!

  2. What a wonderful haul of treats, the escorpa looks so good, and that duck looks off the scale perfection.
    Cheers
    Marcus

  3. I still have never visited la Boqueria in Barcelona. We keep thinking of taking the overnight sleeper train from Poitiers to Barcelona…..but, thinking and doing have not, as yet, come together.

  4. Your magret, the fish, the eye, the shopping all look fantastic.

  5. cecilia says:

    heavenly, I have no idea what most of these dishes are, but I am entranced. The eye was interesting but slightly unnerving. However the food! Oh you must have been groaning and popping buttons! c

  6. Conor Bofin says:

    Total indulgence. First showing us the fish eye. Second, a slice of foie gras on the duck. Lovely.

  7. ChgoJohn says:

    Now that’s how you take advantage of local fare, MD. This was another fantastic meal.

  8. Amanda says:

    Oh my! That fish and duck look great. Conor seems to have inspired a duck revolution and I’m about to join the bandwagon. 4 days till my basque cooking class. Are you in Spain permanently, MD?

    • Mad Dog says:

      Thanks Amanda. I don’t know about Conor, but I eat duck very regularly, my butcher often gives me good deals. There are lots of duck recipes on the blog for roast duck, duck confit, smoked duck, duck liver, etc. I’ve even got half a whole duck confit in the fridge 😉

  9. I find it hard to stop at just a little slice of foie gras! Mind you, after a day like you had of eating, perhaps just a little slice would have been perfect 😉 Big Man is really upset he’s missing the chirimoyas again this year 😦

    • Mad Dog says:

      Ha ha – somehow the mice managed to prise the remaining foie gras from the fridge during the night and they got the biscuits from the top cupboard too – I had to go out and buy more the next day!
      Poor Big Man – I did think of him when we were eating the huge lunch at La Bodegueta 🙂

  10. Pingback: Seared Duck Breast with Plum Sauce | What's Cooking

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