Recipe: Duck Royale

Name: canard à la royale
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 portions
Ingredients: 1 canard gras avec son foie200 gr de farce de veau200 gr de farce porc1 oignonailselpoivre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (9 reviews) Meat

Prep 30 min

Cook 50 min

Total 1h20

Servings 8 serv.

Ingredients for 8 servings

1 fat duck with its liver
200 gr veal stuffing
200 gr pork stuffing
1 onion
garlic
salt
pepper

Step-by-step directions

1- Make a good stuffing. Sauté for example onions, liver, bread crumbs, garlic, fresh herbs and a splash of armagnac

2- Completely debone your duck, keep the skin intact without cutting it.

3- Once deboned, spread the stuffing and fresh liver lobes over it, roll tightly, wrap in caul fat and tie with string.

4- Cooking In the oven at 200°c (thermostat 7) approximately 50 minutes.
Warning, a lot of fat is released during cooking, remove it gradually with a small ladle.
I serve this with a mushroom or chanterelle sauce.

Chef Patrick's Comment

A very nice recipe. As for me, I make a lean stuffing, bread soaked in milk, minced duck liver with parsley, garlic and chard greens, all bound with two whole eggs and I also really enjoy it with goose liver, nevertheless your recipe is truly excellent!

Cuisson canard Chef Canard au four