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Duckling with smoked bacon, artichokes, chestnuts, and cider

Recettes salées Printemps Été Automne Hiver Plus d’une heure Recette de Chef Difficulté facile Faitout
Prep time
10 minutes
Cooking time
1 hour
4 people


  1. Heat a tablespoon of rapeseed oil in a Dutch oven and brown the pieces of duckling. Cook until nice and brown, season with salt, pepper, and chili powder, and drain in a colander.
  2. Sweat the bacon in the unwashed Dutch oven for one minute, then add the onions and let cook over low heat for 5 minutes.
  3. Add the duckling and the cider, making sure the meat is covered completely. Add a little water if necessary.
  4. Bring to a boil then bake in the oven for 1 hour at 150°C (300°F).
  5. After 45 minutes, add the artichokes, apples, and chestnuts.
  6. Remove the Dutch oven from the oven, sprinkle the contents with flat-leaf parsley, and serve.


This reciped is signed by Chef Yves Camdeborde.

Chef's tips:

You can replace the duckling with chicken, quail, or some other poultry.
And for best results, use seasonal vegetables!


  • 1 duckling (1.5 kg or 3.4 lbs) cut into 8 pieces (ask your butcher to cut it for you)
  • 1 L (4 and 1/4 cups) dry cider
  • 50 g (1.8 oz) smoked bacon, cut into small cubes
  • 2 chopped onions
  • 2 artichoke bottoms cut into quarters
  • 2 apples, peeled and cut into quarters
  • 100 g (3.5 oz) peeled chestnuts
  • 2 tbsp crushed flat-leaf parsley
  • Chili powder, salt, pepper, rapeseed oil




Why cook with a stockpot?

A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.


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