Tuesday, December 14, 2010

Tartine Tuesday: Éric Kayser's Pain Aux Noix, Magret Fumé et Orange Tartines

Due to watching From Paris with Love (which was pretty bad ass) at 3am this morning... I woke up with today with little sunlight left in the day (whoops... hehe). 

So this Tartine Tuesday, which I ate for dinner, is a quick and easy one. 

Pain Aux Noix, Magret Fumé et Orange

I'm not actually going to post the recipe here (although it's quite simple, and obvious), because one, it's not my recipe, and two, I'd rather you go out and buy the book. I'm using a recipe from Éric Kayser's, Tartinez Gourmand. Thinly sliced magret fumé, or smoked duck, is laid over toasted and buttered pain aux noix (nut bread) and topped with juicy orange segments and freshly cracked black pepper. Simple and delicious.

If you've never segmented citrus before, here's a quick video from Rouxbe, the Online Video Cooking School to show you how:

Note: I am a Rouxbe Cooking School affiliate partner. As part of their affiliate program, I have the power to give you a free, full-access, no-videos-barred, 14-day pass to their site. All you have to do is go to the Rouxbe Online Cooking School and redeem the 14-day Gift Membership. After the trial, you can join for as little as $15 per month; however, there is no obligation. This site is unlike any other cooking site I've seen. It gives you clear, step-by-step demonstrations as you would receive in a cooking class. I've already learned so much, and hope to improve my cooking skills via Rouxbe. It's awesome! Check it out!

It's a great way to get the most out of your oranges and grapefruits, and once you get the hang of it, segmenting citrus can be kind of fun... or maybe it's just me. I always love when my mom makes a huge bowl of segmented citrus. The only problem is that it never lasts very long. I can eat an entire bowl in one sitting. Thankfully, it's not nearly as bad as eating an entire bowl of potato chips... or fried chicken. Not that I've ever done that... ;)

Anyways, back to the tartine... 

The orange really helps to balance the richness of the magret, and the nuttiness of the bread compliments the smokiness of the magret nicely. Finding magret fumé might be a little difficult for some of you back in the States, but some of the fancier grocery stores, like Whole Foods or specialty food shops might be a good place to look. If you can't find it, bacon might be a good substitute... just make sure to cook the bacon first. 

Bon Apétit!


  1. So pretty, and I love the sweet-savory notes with the orange and smoked duck!! Magnifique!

  2. I prefer to peel an orange using a spiral cut like you would an apple. I think you waste less orange. I find it faster and easier, when removing a segment, after the first cut, to simply rotate the knife and slice outward, flipping the segment free.

    Orange segments with sliced bananas, Maraschino cherries and a little cherry juice is truly food for the gods. You can adjust the sweetness with sugar and add grapefruit segments or shredded coconut if desired (I don't).

  3. Loved the video.....I am always struggling with blood oranges, and this made it so much easier!
    Thank you for posting it.