Canard au Sang

Duck with blood sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 1 mature duck cut into 8 pieces, blood reserved if possible
  • salt and freshly ground pepper
  • 2–3 tablespoons plain flour


Preheat the oven to 200°C/400°F/gas 6. Season the duck pieces and roll them in the flour. Heat the duck fat in a large frying pan and fry the duck until golden on both sides. Use a slotted spoon to transfer the duck to a casserole.

Fry the onions in the same fat until golden, t