Title: Normandy Roast Duck
Categories: Entree Poultry Fruit British
Yield: 4 Servings

4	lb	Duckling; oven ready
		Salt
10	fl	Dry cider
4	tb	Double cream
FOR THE STUFFING
3	oz	Butter
4	oz	Fresh white breadcrumbs
1	lb	Cooking apples
		Salt & Pepper
2	ts	Castor sugar
1	pn	Cinnamon; ground

NB. Despite the name( which comes from the use of apples cider and cream), this is a British recipe. Wipe the duckling, prick the skin all over and rub with salt. Set aside while preparing the stuffing. Melt the butter in a heavy frying pan, add the breadcrumbs and stir over moderate heat until the butter is absorbed and the crumbs are golden brown. Peel core and dice the apples. Add to the pan, cover with a lid and cook gently until the apples have softened - about 15 minutes. Draw off the heat, stir ingredients gently and add a good seasoning of salt & pepper, the sugar and cinnamon. Spoon the stuffing inside the duckling and close tail end with a skewer. Set duckling in a roasting tin with cold water. Place in a moderate (350F 180C Mk 4) oven and cook for 20 mins per lb. About 15 minutes before the end of the cooking time (after 1h5 or so) pour off accumulated fat from the roasting tin (reserve for other uses) and pour the cider over the duckling. Baste from time to time for the rest of the cooking time. Lift duckling from tin, set aside in a warm place while finishing the sauce. : Set the roasting pan over moderate heat, remove any remaining fat and let the juices reduce to around half volume. Meanwhile carve duck and set on a serving dish. Spoon stuffing into a small bowl. Stir the cream into the gravy and strain over the duckling portions. Serve with the stuffing.

Recipe by Katie Stewart

MMed by IMH Goerges' Home BBS 2:323\4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

previous

next