La Dombe Colvert Duck with Sweet-and-Sour Vegetables
- 3 dressed Colvert ducks
- Salt and fresh ground pepper
- 1 onion
- Duck trimmings (neck, wing tips, etc.)
- 3 1/2 ounces butter (100 g)
- 1/3 cup white wine (7.5 cl)
- 1 sprig thyme
- 7 1/2 ounces butter (210 g)
- 3 bay leaves
- A bit of heavy cream
Step 1: Duck
Cut each ducks into legs, wings, and two breast quarters (with drumette attached). Expose the leg bones to the thigh. Roll up the leg meat and tie with kitchen twine to make jambonettes. Set aside the scraps (trimmings, such as neck, wing tips, etc.) to make the the jus.
Coarsely chop the scraps. Peel and chop the onion. Melt the butter in a sauté pan and sweat the chopped onion. Brown the duck scraps. Deglaze with the dry white wine and let the liquid evaporate completely.
Add the thyme and enough water to cover the contents of the pan. Cook over low heat for 1 hour.
Top up the water while cooking, if necessary. When the sauce is reduced by half, strain through a conical strainer (sieve).
Step 2: Sauce
Preheat the oven to 390°F (200°C). Heat 1 3/4 ounces (50 g) of butter in a cast iron pan. Brown the duck legs on each side, then add the duck jus. Cook for around 1 hour, until tender. Keep warm.
Melt 4 1/4 ounces (120 g) of butter in another sauté pan and brown the breast quarters. Add the bay leaves and cook in the oven for about 10 minutes. When cooked, cover with aluminum foil in contact with the meat, and let rest for about 20 minutes out of the oven.
Take out the breast quarters and return the pan to the heat. Deglaze the caramelized juices with the strained liquid from cooking the legs. Add the cream, the rest of the butter, and the vinegar. Adjust the seasoning as necessary.
Step 4: Sweet-and-Sour Vegetables
Sprinkle kosher (coarse) salt in the middle of a kitchen towel. Lay the crosnes (Chinese artichokes) on the cloth and wrap. Rub the cloth between your hands to peel the Chinese artichokes, then rinse.
Bring a saucepan of water to a boil and add the flour, a little salt, and the lemon juice. Cook the Chinese artichokes for 5 minutes, then let cool.
Finely chop the clean chanterelle mushrooms. Peel the apple and cut into six sections. Melt the butter in a skillet and cook separately the apples, raisins, mushrooms, and Chinese artichokes. Season with salt and pepper, if necessary.
Step 5: Plating
Cut out the supremes from the breast quarters. Expose the drumette bone. Arrange the duck supremes and jambonettes on a plate. Add the mushrooms, Chinese artichokes, apple pieces, and raisins. Drizzle with a line of sauce. Serve immediately.
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