Weekly Recipes (from The Epicurean Cookbooks)

Canard au Sang

Duck

Butter

Cognac

Port / red wine

Madeira

Lemon

Salt and pepper

Shallots

• Clean and then partially roast the duck
• Take off the legs and breasts and set them aside
• Remove the liver, grind it down, and season it
• Put the rest of the meat, bones, and skin through a ‘duck press’ to extract the blood and the juices. Thicken this with the liver and combine with butter, shallots that have been peeled, finely-sliced, and fried in a little butter, Cognac, port, Madeira, and lemon and then season
• Slice the breast up and serve with some of the sauce
• Broil or grill the legs and serve as the next course with the rest of the sauce

About Canard au Sang

Pressed Duck is a traditional French dish, a speciality of Rouen, and its creation is attributed to an innkeeper from Duclair called Père Denise!