Supreme De Caneton Aux Baies

Yield > 6
Servings
Keys : Poultry French France European Mediterranean
Ingredients :
3 x (4-1/2 to 5 lb) ducklings
1 qt Black currants, canned
3 x Meduim-size turnips,
peeled
1/2 lb Unsalted butter
1 1/2 cup Duck stock
1 tbl Cassis or blackberry
liqueur
DUCK STOCK
6 x -(up to)
7 lb Duck bones, scraps, &
giblets (no liver)
1 tbl Oil
1 lrg Onion, sliced
2 x Carrots, chopped
2 x Leeks, washed & sliced
3 stalk celery, chopped
2 cup White wine
2 sprg parsley
2 x Bay leaves
1/8 tsp Thyme
1 tbl Salt
1 tsp White pepper
Method :
• Remove breasts whole from ducklings, leaving
breastbones intact. Do not skin. Place the breasts in a deep
pan. Drain currants, reserving juice, & set aside. Pour the juice
over the breasts. Cover & marinate 2 hours in refrigerator.
Turn occasionally so breasts marinate evenly. Cut turnips into
36 balls, using a melon baller. Melt 4 tbs of butter in a small
saucepan over low heat. Saute balls until tender; do not
overcook. Remove & keep covered. Preheat oven to 325F.
Remove breasts from juice & drain.
• Reserve juice. Cut each breast in half down center
through breastbone. Melt 1/2 cup of butter in a 10-inch
ovenproof saute pan. Brown breast halves skin-side down.
Place pan in preheated oven & bake until breasts are tender,
about 25 munites. Remove breasts from pan. Season lightly
with salt & pepper & keep warm. Deglaze saute pan with berry
juice and Duck stock.
• Reduce slowly until sauce begins to thicken. Do not boil.
Add cassis & 2 tbs of butter. Add currants & a dash more salt &
pepper. Remove skin and warm bones from breasts. Thinly
slice each half & arrange on 6 warmed dinner plates. Pour
cassis sauce over each plate & serve. Turnip balls should be
placed alongside duckling but not napped with sauce. DUCK
STOCK: Trim fat & remove skin from duck bones & scraps.
Wash well. Set aside with giblets. Pour oil into 6-8 quart
stockpot, add the onion, carrots, leeks, & celery. Cook over
moderate heat about 3 minutes. Place bones, scraps, & giblets
on top of vegetables. Sweat together over moderate heat
about 10 minutes. Shake pan occasionally, but do not stir. Add
wine, 3 cups warm water, and seasoning and bring to a full
boil. Remove any scum that surfaces. Lower heat, cover, &
simmer about 3 hours. Remove from heat and allow to cool.
Strain through a fine sieve into a clean pot. Reheat stock or
freeze for future use.
• LE BAGATELLE
• K ST, NW WASH. DC. WINE: CHATEAU
• GRUAUD-LAROSE, ST.-JULIEN, 1971