How to cook :
Prepare the sauce which will be served for the duck and the potatoes.
- after having peeled vegetables, cut them in small peaces, and make them fry a moment with a little oil.
- Wet with a bottle ½ of cider, add the bouquet garni, the salt and the whole pepper.
- Cook during 30 mm on slow fire.
- Add the tapioca to thicken and cook still 10 mm.
- Let cool, pass by pressing hardly vegetables, to extract juices.
- Roast both ducks slighty oiled, salt, pepper, onion in thin slices, bouquet garni, cider.
- Roast "à la goutte de sang" (pick with a spit, it has to take out a pinkish juice).
- In a cast iron pot, pour a part of the sauce, put down ducks in this pot, end the cooking on very soft fire.
- Cook potatoes in the rest of sauce, as a hornpipe with peeled "grelots" onions.
- Roast apples in the oven.
The service :
- Cut mallards with poultry scissors
Good appetite !
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