Canard Sauvage

Name: Canard Sauvage
Yield: Serves 4
Cuisine: American
Ingredients: 1 tbsp/14 g flour; 2 tbsp/28 ml cider vinegar; salt and pepper; 1 duck liver, liquefied in blender; 1 tbsp/14 ml olive oil; 1 bouquet garni; 2 cups/450 ml dark chicken stock; ½ cup/110 ml plus 2 tbsp/28 ml Calvados; 3 to 4 tbsp/42 to 56 g butter; 3 shallots, finely chopped; 2 wild ducks, 2½ lb/1.1 kg each, breasts removed (with skin intact), legs with thighs removed, bones hacked into 4 or 5 pieces, all innards reserved (see Suppliers); 2 small leeks, finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 tbsp/14 ml olive oil
2 wild ducks, 2½

Europe
Americas
United States
France
Main course
Mediterranean
New York

Method

Prep the Duck Stock

In a medium pot, heat 1 tablespoon/14 ml olive oil over high heat. Add the duck bones and brown them well, then add the leeks and 2 of the shall