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Recipe for :

Civet de Canard

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

1 pc duck
1/4 cup flour
200 gm smoked belly bacon piece
6 pc shallots
3 pc garlic cloves
100 ml balsamic vinegar
350 ml red wine
750 ml chicken stock
2 pc carrot
1 pc bay leaf
1 pc thyme sprig

Method

  • Remove the legs from the duck and divide into drumstick and thigh
  • Cut the breast and remaining carcass into half and cut each half into four
  • Coat the duck pieces in flour seasoned with salt and freshly milled pepper
  • Heat a little olive oil in a large sauté pan and brown the duck pieces on all sides
  • Remove and place in a casserole dish
  • Add the bacon (cut into finger sized pieces) and brown
  • Remove and place into the casserole dish
  • Add the peeled shallots and garlic cloves (cut into half) and brown slightly
  • Remove and place into the casserole dish
  • Add the remaining flour and cook over a medium heat for 2 minutes
  • Deglaze the pan with the balsamic vinegar and reduce until approximately 1 tbs remains
  • Add the red wine and reduce to approx. half cup remains
  • Pour in the stock slowly to form a slightly thickened sauce, scraping up the sediment (browned bits of meat) clinging to the pan with a wooden spoon
  • Strain into the casserole
  • Add the peeled sliced carrots (cut in half lengthways and cut slices on a 45 degree angle)
  • Add the bay leaf and thyme sprig
  • Cover and cook in a pre-heated oven (160°C) for 3 - 4 hours, or until the meat is tender

Serve with buttered mashed potatoes, broad beans and roast parsnips

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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