Caneton à la rouennaise

Name: Caneton à la rouennaise
Total time: 90 min
Yield: Serves 4
Cuisine: Normandy
Ingredients: 1 duckling, 1.8 kg (4 lb), with its liver; 3 shallots; 200 ml (¾ cup) red Burgundy wine; 150 ml (⅔ cup) duck stock; 50 g (3½ tbsp) butter; 2 tablespoons cognac; 1 teaspoon cracked pepper; 1 squeeze lemon juice; Salt, nutmeg

Rouen-style duckling with red wine and blood sauce

⏱ 90 minServes 4Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1duckling, 1.8 kg / 4 lb, with its liver
3shallots
200 ml (¾ cup)red Burgundy wine
150 ml (⅔ cup)duck stock
50 g (2 oz)butter
2 tbspcognac
1 teaspooncracked pepper
1squeeze lemon juice
Saltnutmeg

1 duckling, 1.8 kg / 4 lb, with its liver
3 shallots
200 ml (¾ cup) red Burgundy wine
150 ml (⅔ cup) duck stock
50 g (2 oz) butter
2 tbsp cognac
1 teaspoon cracked pepper
1 squeeze lemon juice
Salt nutmeg

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Duck press

Oven

Stainless steel saucepan

Kitchen thermometer

Chef’s knife

03 — Method

Truss the duckling and roast at 220°C (425°F) for 20 minutes (the meat should still be pink).
Carve right away: remove the breasts and the legs.
Keep the breasts warm and return the legs to the oven for 10 minutes.
Put the carcass through a duck press (or crush it) to extract the blood juices.
Finely chop the raw liver with the shallots.
Sweat this mixture in butter in a saucepan.
Deglaze with the cognac, then the red wine, and reduce by half.
Add the stock, the blood juices and the cracked pepper.
Keep just below a simmer without boiling, whisk in cold butter and finish with lemon juice.
Slice the breasts, spoon the sauce over and serve with the roasted legs.