Name: Auberge du Pommiers Canard Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Duck breast; 2 pieces Duck legs; 1 tsp Salt; 1 tsp Black pepper; 2 cups Duck fat; 4 slices Brioche bread; 2 pieces Eggs; 1 cup Milk; 1 tsp Vanilla extract; 1 tbs Sugar; 2 tbs Butter; 500 g Heirloom carrots; 1 tbs Olive oil; to taste Salt; to taste Black pepper; 250 g Cranberries; 1 tbs Sugar; 1 cup Chicken stock; 1 cup Red wine

2021 Saint-Nicolas-de-Bourgueil "Le Puy Bel-Abord", Sauvion & Fils

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Garlic Mayo

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Guacamole

breast on the crown & leg confit, brioche pain perdu, roasted heirloom carrots, cranberry jus

Season the duck legs with salt and pepper. Place them in a pot with duck fat and cover. Cook slowly on low heat for 2-3 hours until tender.

Duck Confit

Score the skin of the duck breast and season with salt and pepper. Sear in a hot skillet skin-side down for 6-8 minutes, then flip and cook for an additional 3-4 minutes. Let rest before slicing.

Duck Breast

In a bowl, whisk together eggs, milk, vanilla, and sugar. Soak the brioche slices in the mixture for 5 minutes on each side.

Prepare the Mixture

In a skillet, melt butter over medium heat. Cook the soaked brioche slices until golden brown on both sides, about 2-3 minutes per side.

Cook the Brioche

Preheat the oven to 400°F (200°C). Toss the heirloom carrots with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.

Roast the Carrots

Combine cranberries, sugar, chicken stock, and red wine in a saucepan. Simmer until cranberries burst and the mixture reduces by half, about 15-20 minutes. Strain if desired.

Make the Jus

Duck breast

Duck legs

Salt

Black pepper

Duck fat

Brioche bread

Eggs

Milk

Vanilla extract

Sugar

Butter

Heirloom carrots

Olive oil

Cranberries

Chicken stock

Red wine

Canard

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Pain au Lait

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Os à Moelle

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Make Canard Recipe in just 2h . breast on the crown & leg confit, brioche pain perdu, roasted heirloom carrots, cranberry jus

Canard Recipe

Ingredients

Duck

Brioche Pain Perdu

Roasted Heirloom Carrots

Cranberry Jus

Method

Duck Preparation