Duck as Served at the Moulin de Mougins

Name: Duck as Served at the Moulin de Mougins (Le canard comme au Moulin)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 1 chicken stock cube; 1 sprig thyme; salt, pepper; 2 tablespoons cognac; 4 coarsely-chopped shallots; 40 g (1½ oz) butter; 4 juniper berries; 1 teaspoon tomato purée; 250 ml (scant half-pint) full-bodied red wine; 1 duck of 2.8 kg (6–6½ lb), plucked and cleaned

Le canard comme au Moulin

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr 30

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

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

Europe
France
Main course
Mediterranean
Gluten-free

Method

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