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Canard A La Bruxelloise

chef.tim.lee's picture
Ingredients
  Duck 5 Pound (1 Whole)
  Bacon 1⁄4 Pound, thickly sliced and diced
  Sweetbreads 2 , blanched and chopped (1 Pair)
  Butter 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
  Carrot 1
  Onion 1 Medium
  All purpose flour 1 Tablespoon
Directions

Wash and dry duck, inside and out.
Combine bacon, sweetbreads, butter, salt, pepper, parsley, chives, and mushrooms.
Stuff duck with mixture.
Truss duck.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Duckling
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
120 Minutes
Ready In: 
145 Minutes
Servings: 
4

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