Duckling with smoked bacon, artichokes, chestnuts, and cider
- 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.
- Sweat the bacon in the unwashed Dutch oven for one minute, then add the onions and let cook over low heat for 5 minutes.
- Add the duckling and the cider, making sure the meat is covered completely. Add a little water if necessary.
- Bring to a boil then bake in the oven for 1 hour at 150°C (300°F).
- After 45 minutes, add the artichokes, apples, and chestnuts.
- Remove the Dutch oven from the oven, sprinkle the contents with flat-leaf parsley, and serve.
This reciped is signed by Chef Yves Camdeborde.
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
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