- 4
Ingredients
- bouquet garni:
- 1 duckling, weighing about 4¼ pounds
- 3 tablespoons sweet butter
- 1/2 pound beef fillet trimmings, or chuck
- 2 large onions, coarsely chopped
- 2 carrots, chopped
- 4 shallots, chopped
- 1 teaspoon flour
- 1 bottle Pommard
- 2 cups Brown Stock
- salt
- freshly ground pepper
- 2 cloves garlic, crushed
- 1 bay leaf sprig or ¼ teaspoon thyme
- 1 or 2 sprigs of parsley
- ½ cup dry sherry
- 2 tablespoons heavy cream
- 2 tablespoons grated Gruyère cheese
- 1 recipe Riz Créole
Preparation
Step 1
Cut off the wing tips of the duckling. Truss the bird and reserve the liver.
Heat the butter in a heavy saucepan, add the neck, giblets, wing tips and beet trimmings or chuck, coarsely chopped. Add the onions, carrots, and shaliots. Stir in the flour and let it brown lightly. Add the wine, stock, salt, pepper, garlic, bay leaf, thyme and parsley, bring to a boil, lower the beat, partially cover and cook gently for 3 hours.
Season the duckling with salt and pepper and roast in a 400° oven for 1 hour. Remove the legs and breasts of the duckling and keep warm.
Chop up the carcass. Pour off the fat from the baking tin, add the carcass and the sherry and cook over low heat or a few minutes.
Add to the saucepan with the giblets, wine and vegetables and cook for 15 minutes longer. Strain this sauce, rubbing the vegetables through a fine sieve. Bring to a boil.
Rub the reserved liver through a sieve and add to the sauce with the cream. Simmer very gently for 5 minutes. Do not allow to boil. Adjust the seasoning and agan strain the sauce through a fine sieve.
Skin the breasts of the duckling, cut into quarters and arrange on a flameproof serving dish. Coat with all the sauce, sprinkle with the cheese and run under a broiler to brown the cheese.
Serve very hot, accompanied by the Riz Créole, served separately. At the same time, run the legs under the broiler to brown, sever at the joint so that there are 4 pieces and serve on a second platter accompanied by a mixed salad with a mustard dressing or accompanied by a Bearnaise Sauce.