How to cook :
- Color the duck in the butter on all its faces, as soon as the uniform coloring is made keep it.
- Make sweat quickly 300 g of rhubarb, 50 g of sugar. As soon as the rhubarb releases its juice, stop the cooking and stuff the inside of the duck.
- Put back the stuffed duck in the oven 20 mm until the "à la goutte de sang" cooking (pick with a spit, it has to take out a pinkish juice).
For the sauce :
- Sauté 200 g of rhubarb, 100 g of sugar, as soon as this one releases the juice, drain it and get back the juice by making it reduce until obtain a toffy, which we stop in the (gastric) vinegar.
- Add to this gastric the juice of the duck cooking, the sauté rhubard still crunchy.
- Set two half ducks on a plate, supreme of the duck, the boned thigh.
- Coat the thigh and the extremity of the supreme with the gastric sauce.
- Neutral garnish: pancakes potatoes.
- Cook 250 g of potatoes, and make a dried purée.
- Add 2 egg yolks.
- With a soup spoon make a ball
Good appetite !
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