You are here

Canard A La Bruxelloise

chef.tim.lee's picture
  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

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: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
120 Minutes
Ready In: 
145 Minutes

Rate It

Your rating: None
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1505 Calories from Fat 874

% Daily Value*

Total Fat 97 g149.4%

Saturated Fat 33.2 g166%

Trans Fat 0 g

Cholesterol 927.7 mg309.2%

Sodium 1346 mg56.1%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.6 g6.5%

Sugars 3.3 g

Protein 134 g267.8%

Vitamin A 72.4% Vitamin C 68.9%

Calcium 5.8% Iron 135%

*Based on a 2000 Calorie diet

Canard A La Bruxelloise Recipe