Jul 09 2026
Restaurants›Auberge du Pommier›Crown-roasted Auberge Duck Recipe

Crown-roasted Auberge Duck Recipe

Inspired by Auberge du Pommier
Time4h
Serves4

full crown of duck roasted on the bone, legs confit, braised red cabbage, brioche dumpling, onion jam & port wine reduction

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Ingredients

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Duck Preparation

Confit Legs

Braised Red Cabbage

Brioche Dumpling

Onion Jam

Port Wine Reduction

Method

Duck Preparation

  1. 1

    Preparing the Duck

    Preheat the oven to 375°F (190°C). Season the whole duck with salt, black pepper, thyme, and minced garlic. Place it on a roasting rack in a roasting pan.

  2. 2

    Roasting the Duck

    Roast the duck in the preheated oven for about 1.5 to 2 hours or until the internal temperature reaches 165°F (75°C), basting occasionally with its juices.

Confit Legs

  1. 3

    Preparing the Duck Legs

    In a heavy pot, melt the duck fat over low heat. Add the duck legs, bay leaves, and salt. Make sure the legs are fully submerged in the fat.

  2. 4

    Cooking the Duck Legs

    Cover the pot and cook on low heat for about 3-4 hours until the meat is tender. Remove the legs and set aside.

Braised Red Cabbage

  1. 5

    Cooking the Cabbage

    In a large pot, melt the butter over medium heat. Add sliced onions and sauté until translucent. Add red cabbage, vinegar, sugar, and salt. Stir well.

  2. 6

    Simmering the Cabbage

    Cover and simmer for about 45 minutes, stirring occasionally until the cabbage is tender.

Brioche Dumpling

  1. 7

    Preparing the Dumpling Mixture

    In a bowl, combine brioche cubes, eggs, milk, salt, and nutmeg. Mix until well combined.

  2. 8

    Cooking the Dumplings

    Form the mixture into balls and steam them for about 15-20 minutes until cooked through.

Onion Jam

  1. 9

    Making the Onion Jam

    In a skillet, melt the butter over medium heat. Add onions and cook until caramelized. Stir in sugar and balsamic vinegar, cooking until thickened.

Port Wine Reduction

  1. 10

    Preparing the Reduction

    In a saucepan, combine port wine and chicken stock. Bring to a boil and reduce heat to simmer until reduced by half. Stir in butter until melted and smooth.

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