Caneton au Muscadet

Name: Caneton au Muscadet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps butter; 79 milliliters cognac; 2 kilograms Long Island duckling; 4 servings Freshly ground pepper; 158 milliliters sultana raisins; 1 clove Salt, ground ginger, ground

Caneton au Muscadet is a vegetarian main course. This recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains about 60g of protein, 21g of fat, and a total of 1928 calories. This recipe serves 4. Head to the store and pick up pepper, cognac, salt, and a few other things to make it today. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rub the duckling well with salt, a little ground ginger, and ground cloves.

Ingredients you will need

Ground Clove

Ginger Powder

Salt

Dry Seasoning Rub

Place on a rack in a roasting pan and roast in a 325°F. oven for 1 1/4 hours.

Equipment you will use

Roasting Pan

Oven

Remove duck from oven and place in a deep iron casserole.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Pour warmed cognac over it and ignite.

Ingredients you will need

Cognac

Add Muscadet, onions stuck with cloves, carrots and beurre manié. Blend. Return to oven to cook for 30 minutes, basting duck occasionally with liquid in casserole.

Ingredients you will need

Muscadet

Carrot

Clove

Onion

Whole Duck

Equipment you will use

Oven

Meanwhile peel and slice the potatoes and brown them well in the butter. They should cook until they are just soft but crisp around the edges and on the outside. Shake the pan from time to time to keep them from sticking on the bottom. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Butter

Shake

Equipment you will use

Frying Pan

Add the raisins to the duck mixture in casserole and cook for a further 10 minutes, basting once. To serve, arrange duck on a hot platter and surround it with potatoes.

Ingredients you will need

Potato

Raisins