Duckling Garnished with Fresh Peaches and Flamed with Armagnac

Name: Duckling Garnished with Fresh Peaches and Flamed with Armagnac (Caneton Glacé aux Pêches à l’Armagnac)
Prep time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: Apricot jam (up to 2 Tb); Armagnac (5 ounces); Curaçao (5 ounces); Dry white wine (1 cup); Crystal salt, freshly ground black pepper; Pan juices from duck (a few Tb); Brown sugar (4 Tb); Flour (1 Tb); Sweet Madeira, Port, or cream Sherry (to taste); Sweet Madeira, Port, or cream Sherry (to taste); Oranges (2); Crystal salt, freshly ground black pepper; Carrots (3 medium); Lemon (½); Butter (8 Tb); Sweet Madeira, Port, or cream Sherry (to taste); Olive oil (2 Tb); Maple syrup (up to 2 Tb); Shallots (6); Yellow onions (3 medium); Carrots (2 medium); Garlic (2 cloves), sweet marjoram and thyme; Garlic (2 cloves), sweet marjoram and thyme; Yellow onions (2 medium); Garlic (2 cloves), sweet marjoram and thyme; Veal stock (6 Tb skimmed and at room temperature); Butter (2 Tb); Veal bones (1 lb.); Giblets of the duck; Tarragon–fresh (4 to 5 sprigs) or dried (2 tsp)

Caneton Glacé aux Pêches à l’Armagnac

Preparation info

For
4
people

Difficulty
Complex
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is one of Mademoiselle Ray’s dramatic party dishes, but of course her French ducks do not have nearly so much fat underneath their skins as do our Long Island Pekin birds. So I have had to adapt her recipe with a preliminary step for defatting the duck before the main cooking begins. (Incidentally, this dish can also be made with wild ducks, but then the roasting technique must be adjusted, because they are not fat.) You should prepare the veal stock the day before so that it can be sk

Method