Day one:
1. Chop the eschalots and line a baking dish. Add
the white wine, the thyme, bay leaves and the
vegetable stock. Place the ducks whole and trussed
on top of this base and cover with foil.
2. Preheat the oven to 120° and cook for 2 ½
hours.
3. When cooked, keep covered and leave to rest in
a cool place (if you don’t have a cellar at 15-18°,
the fridge will do) until the next day.
Day two:
1. Remove the ducklings from the dish. Strain and
save the remaining stock. Place in the fridge and
when cold remove the top layer of fat and discard.
2. Cut the ducklings in two lengthwise.
In a baking dish, place 3 whole apples coarsely
chopped (include skin and core), salt, pepper and
calvados and add the remaining degreased stock.
Place the ½ ducklings on top (skin down for 30
minutes and then turn to skin up to colour). Resume
cooking uncovered in the oven set at 120°.
-> Next
Page
|
