Braised Duck of the Waterfront of Marseilles

Name: Braised Duck of the Waterfront of Marseilles (Canari Braisé du Port de Marseilles)
Prep time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: Fresh parsley (1 bunch); White leeks (3 medium); Peeled Italian plum tomatoes, (1-lb. can); White turnips (3 medium); Dry white wine (1 cup); Sweet butter (4 Tb); Carrots (3 medium); All-purpose flour (2 to 3 Tb); Crystal salt, freshly ground black pepper, garlic (2 or 3 cloves according to taste); Crystal salt, freshly ground black pepper, garlic (2 or 3 cloves according to taste); Crystal salt, freshly ground black pepper, garlic (2 or 3 cloves according to taste); Duck (about 3½ to 5 lbs.)

Canari Braisé du Port de Marseilles

Preparation info

For
4
people

Difficulty
Medium
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Duck is a favorite dish of the Marseillais who work in the great port and eat in the small bistros along the waterfront. Mademoiselle Ray brought this recipe from her native city and I have adapted it as I did the Duckling Garnished with Peaches to allow for the extra fat on our Long Island ducklings, now available around the year.

Ingredients

Staple Items

Sweet butter (4 Tb)
Carrots (3 medium)
All-purpose flour

Method

Cut up the duck as for fricassée and take the three essential steps to get rid of the oversupply of fat layered under the skin. First, using a small sharp-pointed knife, cut away as much visible fat as possible. Second, lay pieces of duck, fattiest side downwards, in a heavy frying pan and fry over medium-high heat to melt out more fat. As skin begins to brown, turn pieces over. They will be we