Duck à la française

Ingredients

• 1800 gDuck
• 150 gLiver
• 50 gBacon
• 50 gShallot
• 100 gWhite bread
• 100 gEgg
• 0.5 gNutmeg
• 10 gSalt
• 30 gButter
• 15 gParsley
• 300 gOnion
• 250 gParsnip
• 8 gFlour
• 150 mlWater
• 15 mlVinegar
• 5 gSugar
• 2 gPepper

Instructions

1. 1

   Prepare the forcemeat

   • Soak the white bread briefly in a little water and squeeze out the excess.
   • Roughly chop the livers and bacon, finely chop the shallots and sauté briefly in butter or bacon fat until translucent; cool down.
   • Combine the squeezed bread, chopped liver, bacon, shallots, 2 eggs, a pinch of nutmeg and 5 g salt in a bowl and blend into a smooth forcemeat (knife, cutter or blender). Taste and adjust seasoning.
   • Rub the duck inside with salt, fill with the forcemeat and close the opening with kitchen twine or by sewing.
2. 2

   Roast and braise the duck

   • Heat 30 g butter (or render 50 g bacon) in a large ovenproof pot or roasting pan. Brown the duck all over until evenly golden.
   • Add a handful of parsley, 3 whole onions and 250–300 g parsnips (peeled, whole or in large pieces).
   • Lower the heat and braise the duck covered until cooked through and tender (about 60–70 minutes), turning occasionally.
3. 3

   Finish the sauce

   • Remove the duck and keep warm. Pour off excess fat, leaving about 1–2 tbsp in the pan and heat it.
   • Stir in flour (about 8 g) and cook briefly to make a light roux, then gradually whisk in about 150 ml water to avoid lumps.
   • Add 1 tbsp (15 ml) vinegar and 5 g sugar, bring to a simmer and season to taste. Let the duck rest in the sauce for 5–10 minutes before carving and serving.