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Normandy Duck    HT  MC   French    70mins

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



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




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  


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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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