Duckling with cider

For 9 people | Preparation: 40 minutes | Cooking: 90 minutes


  • 1.5kg to 1.8kg Muscovy duckling
  • 1 carrot
  • 2 onions
  • 100g butter
  • 1 dl oil
  • 4 large glasses of Val de Rance Tradition Cider
  • 1 tablespoon concentrated tomato
  • salt and pepper


  • Season the duckling, put it 15 minutes in a hot oven
  • Out of the oven, leave it to stand and then detach the filets from the chest and thighs.
  • Put them in a frying pan in 1 cider glass and let them finish cooking
  • Crush the carcass and offals, heat 40g of butter and oil, add the carrot and chopped onion, bouquet garni, the crushed carcass and offals.
  • Let it fry and lightly brown, moisten with the rest of cider, season, add the tomato concentrate, cook for about 30 minutes at low heat
  • Sieve the sauce by pressing carcasses well, season without sparing pepper
  • Cut the butter into small pieces, incorporate it to the sauce by whisking briskly
  • Drain the duckling pieces, put them on the warm serving dish, drizzle them with sauce
  • Serve hot. You can garnish this dish with small mushrooms and spinash

Message from the Cellar master:
“With its tannic touch, the brut cider goes perfectly with a tender and tasty meat. »

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