Sweet and Sour Mallard Duckling with Polenta and Giblet Tagine

Credit: Didier Loire
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Ingredients (4 people)





Step 1: Stuffing

Wash the lemons, coat with olive oil, place on a sheet pan, and cook for 45 minutes in a 250°F (120°C) oven.

Cube the lemons, then put into a blender bowl with the pitted black olives and the crushed long pepper. Blend until the mixture is smooth and even. Place in a stainless steel bowl, and set aside.

Step 2: Duck

Singe, draw, and dress and the duck, setting the livers, hearts, and heads aside. Remove the gall from the livers, and finely chop along with the hearts, which will be used to bind the juice.

Season the inside of the ducks with fleur de sel, fill with the stuffing, and truss. Chill.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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