Canards au citron et au whiskey

Name: Canards au citron et au whiskey (Ducks with lemon and whiskey sauce)
Yield: For 6
Cuisine: French
Ingredients: ¼ cup (50 g) granulated sugar; ⅔ cup (1½ dL) bourbon; 1½ teaspoons salt; 3 tablespoons good wine vinegar; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 3 lemons; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Lemon juice; Freshly ground pepper; Sprigs of watercress; 4 tablespoons (60 g) butter; 2 medium-sized carrots and onions, peeled and sliced; 2 medium-sized carrots and onions, peeled and sliced; 3 ducks, 4 pounds (1800 g) each, with the neck and giblets; ½ cup (1 dL) peanut oil; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 2 tablespoons flour; 3 cups (¾ L) dry white vermouth

Ducks with lemon and whiskey sauce

Preparation info

For
6

Difficulty
Medium

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

3 ducks, 4 pounds (1800 g) each, with the neck and giblets
½

Europe
France
Main course
Mediterranean

Method

Pull away all of the extraneous fat from both ends of the ducks and cut them up, removing the legs and thighs in one piece and the whole breast; refrigerate the meat until you are ready to cook it. Reserve the wings, necks, and backs for the braising liquid; if you have the livers, keep them for another use.

To make the fond brun (basic brown sauce), heat 3 tablespoons of the oil