Roasted Duck Normandy Way

The best time to cook a Roasted Duck Normandy Way is at the end of the year and the Duck of Barbary is the one I advise you to buy because less fat. Its preparation is very easy and the dish has a certain effect.

canard farci normande

First here is the list of the different ingredients you need for cooking this Roasted Duck Normandy Way that serves 6

  • 1 large Barbary Duck (choose a female preferably)
  • 12 firm-fleshed apples
  • 1 pinch coarse salt
  • 3 Tbsp Swiss cheese ( soft cheese)
  • 1 tbsp (15 ml) Calvados
  • 8 black peppercorns
  • 2 cloves
  • 3 stems of green onion
  • 1 cup (200 ml) cider
  • 1 pinch of cinnamon powder
  • 1/2 cup (100 g) butter

Now you just have to follow the different steps for the preparation to serve a perfect Roasted Duck Normandy Way

Peel half of the apples, cut them in small dices and spread the spoonful of calvados over the apples. Put the pinch of coarse salt, cloves and peppercorns in a mortar and mix this preparation with the apples then add the little soft cheese and chopped green onion. Fill the duck with this stuffing, sew the opening so that it does not escape. Place the duck in a buttered dish and stick it in the hot oven.

Let it cook a big hour and let it brown, watering it from time to time with butter and cider.

Peel the rest of the apples, cut into quarters and return to the butter in the skillet leaving them until golden brown. When they are well cooked, water them with Calvados and flame them.

When the duck is cooked, place it on a board or serving dish and surround it with the apples, put sauce in saucer and serve very hot.

Share / PartagerShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Email this to someone
email