Civet de Canard

  1. Prepare marinade:
    • 2 C (50 cl) red wine (vin rouge)
    • \frac{1}{2} C (125 ml) oil (not olive, just a light, bland oil)
    • 2 onions, thinly sliced
    • 3 cloves garlic, chopped
    • herbs and spices to taste (use your best guess if you don't like mine):
      • thyme – 2\frac{1}{2} ml (\frac{1}{2} tsp)
      • bay leaf – one
      • cloves – three or four
    • salt and pepper
  2. Marinate 24 hours
    • 2.5 kg duck pieces – drumsticks, thighs, etc., not breasts.
  3. Remove the meat and pat dry. 1)
  4. strain the marinade, reserving all (seasonings and liquid, separated).
  5. Brown the meat in a little oil or butter 2).
  6. Add the seasonings from the marinade and sprinkle with 3 Tb flour.
  7. Add bouquet garni 3) and the marinade liquid, stirring so it thickens with the cooked, oily flour.
  8. Cook on low heat 90 minutes. Or, do as I often did : cover and cook overnight in a slow oven, daube4)-style, put in refrigerator in the morning, then re-heat to serve for dinner.
The original recipe called for sautéing 200 g (half-pound) of mushrooms to add just before serving, and thickening the sauce before serving, but I don't think either is necessary.
Good with mashed potatoes or noodles, to use the sauce
Based on “Civet de lièvre” in “Petit Recueil de la Gastronomie Alsacienne”, Tome 1, by Marguerite Doerflinger.
1) with paper towels
2) or duck grease, if you have some on hand
3) I don't think I ever did, the marinade ingredients give flavor enough
4) braise
recipes/civet_de_canard.txt · Dernière modification: 2009/12/24 15:04 par suitable
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