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Civet de Canard au Sauternes (duck Stew in Sauternes)


  • 1 duck (3 to 4 pounds/1.5 to 2 kg), rinsed, patted dry, cut into 8 to 10 pieces
  • salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, peeled and finely minced
  • 1 onion, finely minced
  • 2 cups (50 cl) Sauternes
  • 2 cups (50 cl) duck stock or chicken stock, preferably homemade
  • Bouquet garni
  • 4 Golden Delicious apples
  • 3 tablespoons (1 1/2 ounces/45 g) unsalted butter


Make a bouquet garni out of 12 parsley stems, 8 peppercorns, 1 imported bay leaf, 1/2 teaspoon fresh thyme, and 1/4 teaspoon fennel seed tied in a double thickness of cheesecloth. Season the duck breast pieces and duck legs liberally with salt and pepper. Heat the oil in a nonreactive deep-sided skillet over medium high heat. When the oil is hot but not smoking, add the duck breasts and brown on the skin side only. Brown the legs on both sides. Remove the duck from the skillet. Add the carrot and onion and brown for 3 to 4 minutes. Return the duck to the skillet. Add the wine, stock, and the bouquet garni. Cover, reduce heat, and simmer gently about 40 minutes. Remove the duck pieces to a dish and keep warm. Strain the sauce through a fine-mesh sieve. Pour the sauce over the duck. Adjust the seasoning, if necessary. Peel and core the apples; cut lengthwise into eighths. Melt the butter in a large skillet. Add the apples and saut\xe9 over medium heat until lightly browned, 4 to 5 minutes. Divide the apples among 4 heated dinner plates. Place a piece of duck on each plate and cover with the sauce. Yield: 4 servings

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