Join Jayni this week for a culinary trip to Paris as she prepares a bistro menu from the City of Light. See her summer vacation photos and an interview with French sommelier, Fabrice Langlois. Patrick Nichols will join in with French wine recommendations.

On the menu:

• Crevettes Citron avec Mousse d’Avocat aux Epinards Fraîches (Lemon Shrimp with Avocado Mousse and Fresh Spinach)

• Confit de Canard avec aux Echalotes et Vin Blanc (Preserved Duck with Shallots and White Wine)

• Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat)

• Haricots Verts, Tomate et Estragon (French Green Beans, Tomato and Tarragon)

• Île Flottante (Floating Island)

Crevettes Citron avec Mousse d’Avocat aux Epinards Fraîches

1 pound medium shrimp (25 to 30 count)

2 tablespoons sea salt

1 cup fresh-squeezed lemon juice

Avocado Mousse:
1 medium to large avocado, pitted
1/8 teaspoon salt
2 teaspoons lemon juice
1/4 cup heavy whipping cream

4 to 5 ounces baby spinach, stemmed, rinsed and drained

4 tablespoons extra-virgin olive oil

salt and black pepper, to taste

Shell and devein the shrimp. Bring a large pot of water to a boil over high heat. Add the sea salt and return to boiling. Drop the shrimp into the water and cook for exactly 1 minute. Drain the shrimp and immediately plunge into a bowl of ice water to stop the cooking process. Drain well. Cut the shrimp into 1/2-inch pieces and place in a glass or ceramic bowl. Add the lemon juice, cover and refrigerate at least 30 minutes before serving.

Avocado Mousse (make just before serving): Pit the avocado and scoop the flesh into a bowl. Add the salt and 2 teaspoons of lemon juice and purée the mixture with an immersion blender. In a separate bowl, whip the cream until soft peaks form. Fold the cream into the avocado purée.

To serve, arrange spinach leaves on four to six salad plates. Using a slotted spoon, remove the shrimp from the lemon juice and arrange on the spinach leaves. Spoon about 1 tablespoon of the lemon juice over each salad. Drizzle each with 1 tablespoon of olive oil and season with salt and pepper. Top each with a dollop of Avocado Mousse. Serves 4 to 6.

Confit de Canard aux Echalotes et Vin Blanc

2 preserved duck legs (duck confit), 7 to 8 ounces each

Sauce:

1/4 cup thinly sliced shallots

1/2 cup dry white wine

To prepare the duck legs for serving, scrape off most of the fat and reserve it. Heat 2 tablespoons of the duck fat in a nonstick skillet over medium heat. Place duck legs in skillet and cook for 4 to 6 minutes, turning once, until they are heated through and the skins are browned and crispy. Transfer the duck to a warm platter and reserve the drippings in the skillet.

Sauce: Add the sliced shallots to the skillet drippings and cook over low heat, stirring until softened, about 2 minutes. Add the white wine and raise the heat to medium-high. Stir up the browned bits and reduce the sauce by half.

To serve, arrange a duck leg on each plate and top with the pan sauce. Serves 2.

— Recipes by Jayni Carey