Duck Cooked in Wine with Apples and Prunes

Canard en civet au vieux vin et aux fruits

Preparation info

  • For


    • Difficulty


    • Ready in

      14 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 duck of 2–2.5 kg (4½–5½ lb)
  • 1 bottle


One day in advance

1 Singe and clean the duck and cut it up in the following way. Cut off and discard the head and feet. Cut off the wings and neck and put them on one side. Detach the legs and the two breasts and chop the remainder of the carcass into small pieces, together with the neck and wings, using a heavy knife or cleaver. Put everything in a large