Canard A La Bruxelloise
|Duck||5 Pound (1 Whole)|
|Bacon||1⁄4 Pound, thickly sliced and diced|
|Sweetbreads||2 , blanched and chopped (1 Pair)|
|Minced parsley||1 Tablespoon|
|Minced chives/Onion||1 Tablespoon|
|Canned mushrooms||1⁄2 Cup (8 tbs), drained and chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
Wash and dry duck, inside and out.
Combine bacon, sweetbreads, butter, salt, pepper, parsley, chives, and mushrooms.
Stuff duck with mixture.
Place in roasting pan.
Add white wine, carrot, and onion.
Roast duck to desired doneness.
Allow 1 1/4 hours for rare duck, 1 1/2 hours for medium rare, and about 2 hours for very well-done duck.
Most people prefer their duck medium-rare.
Prick skin often during roasting to drain off excess fat.
Remove duck to heated platter.
Carve and keep hot.
Skim excess fat from pan juices.
Place pan over direct heat.
Reduce pan liquid to about half.
Knead flour and butter together with fingertips to make balls the size of a pea.
Drop into pan juices and stir until thoroughly blended.
Cook, uncovered, for 3 minutes, stirring constantly.
Pour sauce over carved duck.
Garnish platter with carrots, peas, and cauliflowerets.
Makes 4 servings.