HT MC French
Hot Poultry Game Alcohol Main course Gluten Wheat Free Eggless France Europe
1 teasp Freshly
1 x 2kg/4-1/2lb
Oven ready Duck
Dry White Wine
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.
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
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
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
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