Duckling with Winter Fruits and Vegetables in Bigarade Sauce
- 2 wild male ducklings, 2 1/2-2 3/4 pounds (1.2 -1.3 kg)
- a few orange leaves
- 1 3/4 ounces duck fat (50 g)
Step 1: Duckling
Draw, dress, and truss the ducklings. Remove the skin and coat with reduced sauce bigarade, prepared below, then marinate for 24 hours.
Heat some duck fat in a pot, and cook the ducklings for 5 minutes on each drumstick, then sear the breasts.
Cover the duck with orange leaves, put the lid on the pot, and bake at 445°F (230°C) from 14 to 20 minutes, depending on the desired doneness and the size of the duck.
Remove, and set aside in the leaves.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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