Normandy Duck Recipe
Serves 4
Address
Crab Farm
Shapwick
Blandford
Dorset
DT11 9JL
Ingredients
2 mallard, oven-ready
350g/12oz desert apples, peeled, cored and sliced
2tsp lemon juice
3 cloves
Salt and pepper
2 tbsp Calvados
225g/8oz crème fraiche
Method
Lace the mallard breast side down on a rack in a roasting tin and cook for one-and-a-half hours at 200ºC/400ºF/gas mark6. Turn the birds over for the final 30 minutes.
Meanwhile, place the apples in a saucepan with a little water, lemon juice and cloves. Cook until soft, remove the cloves, then liquidise or push through a sieve.
Strain any fat from the roasting tin, add the apple, seasoning, Calvados and crème fraiche and heat through.
Carve the duck and serve the sauce separately.
All products are from local Dorset farms
and carry the “Direct from Dorset” logo *
* Except for Goat, Wild Boar and Grouse which we source as locally as possible.
Subject to Availability
Prices may vary from those shown on this web site
Orders Phone : 07979 954187
e-mail : christory@crabfarms.co.uk
