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DUCKLINGS IN CIDER
Remove the necks and the wings of the ducklings. Sear the poultry livers a little in butter. Chop them as well as the shallots and the parsley. Add the bread, crusts removed, soaked in the milk, add 1 egg, salt, pepper, and 1 peeled and diced apple. Use this mixture to stuff both ducklings. Sew them up. Fry the chopped onions and the sliced carrots in a large saucepan. Add the necks and the wings. Stiffen for a while. Deglaze with the applejack. Add 1 lb apples, quartered but not peeled, and moisten with 3/4 of the cider and 1 glass of water. Cook over a low heat for 1 hour. Sieve the sauce, using a pestle to collect as much juice as possible, skim the fat off and keep warm. Brush the ducklings with very little butter worked with salt and pepper, roast in a hot oven (350F to 400F) for 40 minutes. Take the ducklings out and keep warm. Deglaze the baking dish with the remaining cider, bring to a boil and reduce by half. Add this reduced sauce to the sauce. Dissolve the cornstarch in a little cold water, add to the boiling sauce, mix and combine with the cream. Boil for a few minutes. Arrange the pieces of duckling with the apples sautÄed in butter and serve the sauce in a sauceboat.
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2 ducklings, weighing about 2 lbs each
7 oz poultry livers
1 egg
2 shallots
7 oz sandwich loaf
1 glass milk
1 bunch parsley
4 1/2 lbs apples
1 bottle extra dry cider
1 onion
1 carrot
1 liqueur glass Calvados (applejack)
2/3 cup butter
1 cup cream
1 tsp cornstarch
bay leaves, salt, pepper
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25
mn
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100
mn
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We recommend you serve cider with these ducklings.
