Jodie our host in Chalet Mautalent is a bit of a health nut. Organic produce, herbal extracts, nutrients, minerals, antioxidants, probiotics and superfoods are just a few of the buzzwords that our own little food gestapo has brought into the chalet. As a result we have added some new tasty pulses and grains to the menu. Apparently they are higher in protein and minerals. Bulgar wheat is made by par-boiling, drying, then coarsely grinding wheat berries and has a light fluffy texture and a mildly nutty flavour not a million miles away from cous cous. We love the below recipe – it is simple, delicious and modern – a great example of type of food we love to cook.

Confit Duck

12 duck legs

1kg rock salt

4 tablespoons dried thyme

2 tablespoons dried garlic

Completely cover the duck legs in the salt mixture. Leave in the fridge for 4 1/2 hours. Rinse under cold water until all the salt has gone and then dry the duck in kitchen paper.

At The Tasty Ski Company we cook the confit duck sous vide in a water bath at 75 degrees for 12 hours. Alternatively, place the ducks in a pan and add melted duck fat until just covered. Gently simmer for 6 hours . The ducks are cooked when a skewer can be inserted very easily through the thickest part of the meat. Let cool then remove the ducks – if you remove the meat when it is still hot the ducks might fall apart.

When ready to serve, fry the skins then put in a 180 degrees oven to warm through for 5 minutes.

Apple and Bulgar Wheat Salad

400g bulgar wheat

1 egg yolk

300g vegetable oil

50g lemon juice

salt and petter

100g water

2 granny smith apples

Fresh coriander and chives

Cook the bulgar wheat in simmering salted water until cooked. Drain and reserve in fridge.

Slowly whisk in the vegetable oil into the egg yolk to make a mayonnaise. Season with salt, pepper and lemon juice. Slowly whisk in the water until you have quite a runny mayonnaise.

Thinly slice the apples then cut into batons. Reserve in lemony water.

When ready to serve, slowly add the runny mayonnaise to the bulgar wheat until it is moist and tasty but not too sloppy. Mix in the apples and fresh herbs.

At The Tasty Ski Company we serve the duck legs with a port reduction jus and some roasted fennel. However it is just as nice with only the salad to go with it.

We also like to serve this dish with some roast onions

On the pass at Chalet Mautalent