Title: Canard a L' Estragon
Categories: Poultry French
Yield: 1 Servings

1		Whole duck, trimmed of
		Excess fat
3		Sprigs tarragon
		Salt
		Freshly ground black pepper
3	tb	Butter
1/3	c	Calvados
1	c	Dry white wine
4		Apples
5	tb	Creme fraiche

Duck is best roasted on a rack or spit in a large roasting pan(you don't want it lying in it's fat). Rub the duck with some salt, pepper and thyme(a whole onion placed in it's cavity is a good addition). Roast at 325 deg. F for 1 1/2 hrs (if you prefer it well done : ( roast for 2 hrs.).The skin should be pricked after the first half-hour of cooking, and several times more til done. If you would like a very crisp skin increase oven temp to 500 deg F during the last 15 mins.

I realize your request was for a roasted duck, but you may like to try this sometime. It is my favorite way to prepare duck.

Pull leaves from tarragon sprigs, slip the bare stems into the cavity of the duck. Add salt and pepper. Brown the duck in a casserole using 1½ Tbls. of the butter. When nicely browned, drain off cooking grease. Pour the Calvados over duck and as soon as it comes to a boil flame it over the heat with a match. Cover and simmer, over low heat, 45 mins., stir 2 or 3 times during cooking. Add 2 or 3 Tbls. of water during cooking if the liquid becomes too low.

Remove duck and arrange on a platter(keep warm). Skim any grease off of the cooking juices, return the casserole to the heat, add wine. Boil this rapidly, uncovered, over a low heat, until reduced by half. Peel and cut the apples into thick slices. Sauté them rapidly in a skillet with the remaining butter until they are golden brown. Add the crème fraîche and tarragon leaves to the duck-cooking broth. Boil it a few mins., stirring constantly with a wooden spoon. Pour into a sauceboat. Serve with the duck surrounded by sautéed apples.

From Francoise Bernard's French Family Cooking Pamela

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