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Title: Canard Aux Marrons
Categories: Entree Poultry Casserole British Onion
Yield: 4 Servings
| 1 | lg | Duckling |
| 20 | fl | Water |
| Salt & pepper | ||
| 4 | sm | Onions -=OR=- |
| 4 | Shallots | |
| 1 | sm | Carrot |
| 1 | Celery stick | |
| 1 | Sage sprig | |
| 1 | lb | Chestnuts; weighed whole |
| 1 1/2 | oz | Butter |
| 1 1/2 | oz | Flour |
| 10 | fl | Red burgundy |
| 1 | ts | Brown sugar |
| FOR THE RILLETTES | ||
| 1 | Set duck giblets | |
| 1 | Garlic clove | |
| 1 | oz | Butter |
| 1 | tb | Port |
| 1 | ts | Capers |
| 2 | sl | White bread |
| GARNISH | ||
| 1 | oz | Glace cherries |
| 1 | bn | Watercress |
"This particular dish is a great favourite in our house for it is sufficiently interesting for special occasions and yet it is an ideal dish in that it can be prepared ahead and left to "look after itself". It rather like the traditional Salmis of Duck, in that the bird is partially roasted before making the casserole. (MP)". : Wipe the duck, dry it well and place it on a rack in a roasting tin. Roast in a pre-heated moderately hot (200øC, 400øC Mk. 6) oven until golden brown in colour. Prick the skin gently at the end of 30 minutes cooking time so that any fat runs out into the tin. When cooking time is up, remove duck from tin, allow to cool enough to handle then cut each duck in 4, or if serving for a buffet meal, into bite sized pieces. While the duck is roasting, put the giblets into a saucepan with the water and seasoning. Peel and roughly chop half the small onions/shallots, the carrot and the celery. Add them to the pan, together with the sage. Cover the pan and simmer for about 45 minutes. Lift the giblets out of the pan, put on one side and cover so they do not dry. Sieve, or liquidze the vegetables and sage with about 15 fl of the stock (for the quantities given). : Peel and skin the chestnuts (using your usual method. Peel the remaining onion/shallots and cut into thin slices. Heat the butter in a saucepan, add sliced onion/shallots and fry gently for 2-3 minutes. Add the flour and stir over a low heat until slightly browned. Blend in the vegetable puree, bring to the boil and stir over low heat until thickened. Add wine (boiled beforehand to eliminate alcohol), sugar and seasoning to taste, together with the chestnuts. Spoon into a large casserole then arrange the duck pieces on top of the chestnuts and liquid, with the skin side uppermost. Cover the casserole and allow to cook for approximately 1 3/4 hours in a slow to moderate (150-160øC, 300-325øF Mk 2-3) oven. To make the rillettes from the giblets, strip the flexh from the beck and chop the liver and heart of the duck. Skin the garlic, melt the butter and put all these ingredients in a liquidiser (processor) together with the port and seasoning. Process for a few seconds, remove the mixture and mix in the capers. Use this mixture to spread on toast triangles that you make just before serving. : To serve:- Remove the casserole lid, add the cherries and watercress to the casserole just before serving and arrange the toast triangles around the edge. Alternatively, put the duck portions and chestnuts onto a serving dish, garnish with cherries, toast and watercress. Mask with sauce, serving the rest separately. Cooked rice and broccoli, or green or orange salad are good accompaniments.
Recipe Marguerite Patten
MMed IMH Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä
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