This campsite is located at the gates of the Basque Country and a paradise for nature and sea lovers. With numerous activities such as football, basketball, tennis, table tennis, etc. it makes the day fly by. Of course, a delicious dinner is part of a successful holiday. Those who can't enjoy it on site, will get the chance to recook one of the recipes:
DUCK BREAST SKEWERS
GINGERBREAD AND HONEY, PARSNIP PUREE WITH HOME-MADE FRENCH FRIES
INGREDIENTS FOR ONE PERSON
½ DUCK BREAST
40 g GINGERBREAD
1 LARGE POTATO
30 g PARSNIPS
100 ml CREAM
SEA SALT
PEPPER
1 TSP MUSTARD (salad dressing)
3 TBS OLIVE OIL (salad dressing)
1 TBS RASPBERRY VINEGAR (salad dressing)
DEEP-FRYING OIL FOR THE FRENCH FRIES
1 RED ONION (as decoration for the salad)
20 g HONEY
FRENCH FRIES
Chop the potatoes into chunks of around 1 cm and blanch them at 170° C in the deep fat fryer for approx. 1 minute. Let them drip off and leave them to cool down uncovered on a grid for half a day.
PARSNIP PUREE
Cut the peeled parsnips into small pieces and boil them directly in cream for approx. 15 minutes. Place them in a mixer and blend them into a smooth puree. Season to your liking.
DUCK BREAST SKEWERS
Cut the duck breast lengthwise to create two parts, and then chop it into pieces of approx. 2 cm. Now chop the gingerbread into pieces of approx. 1 cm x 2 cm.
Skewer four pieces of duck breast and four pieces of cake alternately.
Place the skewers in a very hot frying pan with the fatty side of the duck breast face down. Roast well and deglaze with honey.
Add a small glass of water to prevent the honey from caramelising too much.
KITCHEN UTENSILS
Medium-sized skewers, coated frying pan, small pan, whisk, mixing bowl, knife, deep fat fryer
WINE RECOMMENDATION
Clairet de Lisennes, a Clairet from Lisennes Castle in Tresses
Further information: www.sylvamar.fr
Foto: www.rotwild.it