Duck Cooked in Wine with Apples and Prunes

Name: Duck Cooked in Wine with Apples and Prunes (Canard en civet au vieux vin et aux fruits)
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: For two people
Cuisine: French
Ingredients: a little muslin bag containing: 10 black peppercorns, 1 clove, 4 juniper berries, a sprig of thyme, a strip of orange peel, 1 bayleaf, 4 sprigs of parsley. Tie the muslin up round the four corners with a piece of cotton without squeezing up the contents too much so that they can swell and give out their flavours.; a little muslin bag containing: 10 black peppercorns, 1 clove, 4 juniper berries, a sprig of thyme, a strip of orange peel, 1 bayleaf, 4 sprigs of parsley. Tie the muslin up round the four corners with a piece of cotton without squeezing up the contents too much so that they can swell and give out their flavours.; a little muslin bag containing: 10 black peppercorns, 1 clove, 4 juniper berries, a sprig of thyme, a strip of orange peel, 1 bayleaf, 4 sprigs of parsley. Tie the muslin up round the four corners with a piece of cotton without squeezing up the contents too much so that they can swell and give out their flavours.; a little muslin bag containing: 10 black peppercorns, 1 clove, 4 juniper berries, a sprig of thyme, a strip of orange peel, 1 bayleaf, 4 sprigs of parsley. Tie the muslin up round the four corners with a piece of cotton without squeezing up the contents too much so that they can swell and give out their flavours.; a little muslin bag containing: 10 black peppercorns, 1 clove, 4 juniper berries, a sprig of thyme, a strip of orange peel, 1 bayleaf, 4 sprigs of parsley. Tie the muslin up round the four corners with a piece of cotton without squeezing up the contents too much so that they can swell and give out their flavours.; a little muslin bag containing: 10 black peppercorns, 1 clove, 4 juniper berries, a sprig of thyme, a strip of orange peel, 1 bayleaf, 4 sprigs of parsley. Tie the muslin up round the four corners with a piece of cotton without squeezing up the contents too much so that they can swell and give out their flavours.; 1 Golden Delicious apple; 10 half walnuts; 10 stoned prunes; a little muslin bag containing: 10 black peppercorns, 1 clove, 4 juniper berries, a sprig of thyme, a strip of orange peel, 1 bayleaf, 4 sprigs of parsley. Tie the muslin up round the four corners with a piece of cotton without squeezing up the contents too much so that they can swell and give out their flavours.; 1 onion; 3 cloves of garlic; 30 g (1 oz) butter; 2 tablespoons flour; 1 bottle 750 ml (1¼ pints) strong, very full-bodied Burgundy, Côtes du Rhône or Algerian red wine; 1 bottle 750 ml (1¼ pints) strong, very full-bodied Burgundy, Côtes du Rhône or Algerian red wine; 1 small stick celery; 1 carrot; 1 duck of 2–2.5 kg (4½–5½ lb)

Canard en civet au vieux vin et aux fruits

Preparation info

For
two
people

Difficulty
Medium
Ready in
14 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

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

Europe
France
Main course
Mediterranean

Method

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