Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Normandy Duck    HT  MC   French    70mins

Serves 4     Hot   Poultry  Game   Alcohol  Main course  Gluten Wheat Free  Eggless  France  Europe

 

Ingredients:

1 teasp Freshly chopped Tarragon

1 x 2kg/4-1/2lb Oven ready Duck

75g/3oz Butter

2 tbsp Calvados

Salt and Pepper

4 Apples

210ml/7 fl.oz. Dry White Wine

300ml/10 fl.oz. Single Cream

 

Instructions

 

1. Chop the tarragon and set aside one quarter for the sauce. Place the rest inside the duck. Prick the duck all over with a fork.

 

2. Melt 50g/2oz of the butter in a large flameproof casserole and brown the duck on all sides. Warm the Calvados in a small pan or ladle, set it alight and pour over the duck.

 

3. Add 90ml/3 fl.oz of the wine. Season with salt and pepper, cover and simmer for 45 minutes adding a little water if necessary and turning the duck over halfway through.

 

4. Peel and core the apples then slice into thick rings. Heat the remaining butter in a frying pan and lightly brown the apples.

 

5. Remove the duck from the casserole and keep warm. Skim off the fat from the cooking juices and add the remainder of the wine. Reduce by boiling rapidly uncovered for a few minutes.

 

6. Add the cream and reserved tarragon and stir over a low heat for a few minutes.

 

7. To serve, carve the duck, place on a warmed serving dish surrounded with the apple rings and pour some of the sauce over. Serve the remaining sauce in a gravy boat.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk