Duck au Chambertin
- 1 young duck, cleaned
- 1 1/2 pints red wine (Chambertin)
- Finely chopped shallots
- 2 laurel leaves
- Little nutmeg
- 2 jiggers cognac
- 1jigger whiskey
- 1 teaspoon butter
- Sauteed mushroom heads and sliced truffles
Roast a young duck in oven at 350°F., until well done, keep hot.
In a saucepan boil briskly for 20 minutes, the wine, shallots, laurel leaves, a little nutmeg and 1 jigger cognac; add roasting drippings to which whiskey has been added. Carve the duck, place the frame in sauce. Simmer for 2 hours, then strain sauce through a sieve. Again reduce on low heat, flavor with a second jigger of cognac; add a teaspoonful of butter.
Place the pieces of duck on toasted bread in a serving dish, garnish with sliced truffles and mushroom heads, pour a generous amount of sauce over them. Serve the remaining sauce separately. Serve with noodles, slightly sauteed in butter and delicately sprinkle with roasted bread crumbs.
In a saucepan boil briskly for 20 minutes, the wine, shallots, laurel leaves, a little nutmeg and 1 jigger cognac; add roasting drippings to which whiskey has been added. Carve the duck, place the frame in sauce. Simmer for 2 hours, then strain sauce through a sieve. Again reduce on low heat, flavor with a second jigger of cognac; add a teaspoonful of butter.
Place the pieces of duck on toasted bread in a serving dish, garnish with sliced truffles and mushroom heads, pour a generous amount of sauce over them. Serve the remaining sauce separately. Serve with noodles, slightly sauteed in butter and delicately sprinkle with roasted bread crumbs.
Submitted by Jun 3, 2009
16 min
140 min
156 min