Entree: France – Normandy – Canard Rouennais (Duck prepared in the Rouen style with Normandy cider, Calvados, and mustard)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole duck, approx. 5 lb (2.25 kg), giblets removed
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, thinly sliced
- 2 carrots, cut into 1/2 inch (1.25 cm) rounds
- 2 apples (Granny Smith or Braeburn), cored and quartered
- 1 1/2 cups (360 ml) dry Normandy cider
- 1/4 cup (60 ml) Calvados or apple brandy
- 1 cup (240 ml) low-sodium chicken or veal stock
- 2 tbsp (30 g) Dijon mustard
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C). Pat the duck dry and prick the skin in the fatty areas with a skewer without puncturing the meat. Season the cavity lightly with salt and pepper.
2. Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour, then drain and discard accumulated fat. Continue roasting another 30–40 minutes until skin is deep golden and an instant-read thermometer reads 165–170°F (74–77°C) in the thickest part of the thigh.
3. While duck roasts, melt butter 2 tbsp (30 g) with oil 1 tbsp (15 ml) in a skillet over medium heat. Add onion and carrots and cook until beginning to soften, about 6–8 minutes. Add apples and cook 2–3 minutes more. Remove vegetables and apples to a bowl and keep warm.
4. Remove duck from oven, transfer to a cutting board and tent with foil to rest 10–15 minutes. Pour off all but 2 tbsp (30 ml) of fat from the roasting pan.
5. Place the roasting pan on medium heat on the stovetop (or transfer pan juices to the skillet). Add cider 1 1/2 cups (360 ml) and Calvados 1/4 cup (60 ml), scraping browned bits from the pan. Boil briefly to reduce by about one-third.
6. Add stock 1 cup (240 ml), thyme sprig, and bay leaf; simmer 5 minutes. Remove thyme and bay leaf, then whisk in Dijon mustard 2 tbsp (30 g). Adjust seasoning with salt and pepper.
7. Carve the duck into portions. Arrange duck and warmed vegetables/apples on a platter, spoon the sauce over the duck, and sprinkle with chopped parsley 1 tbsp (15 ml).
8. Serve immediately with boiled potatoes, steamed green beans, or a simple buttered cabbage to keep the Norman profile.