Duck as Served at the Moulin de Mougins

Le canard comme au Moulin

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr 30

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 duck of 2.8 kg (6–6½ lb), plucked and cleaned
  • 250


  1. Preheat the oven to 250°C/500°F/Mark 10. Hold the duck in a gas jet to remove all the remaining stubs of feathers (or use a taper). Remove the feet, wing tips and neck with a large knife. If the duck has not yet been gutted, do so, leaving in the heart, lungs an