Chef Stéphane Reynaud treats us to another of his favourite dishes which would make up a perfectly hearty and tasty French supper for six
Serves 6 – Preparation time: 30 minutes Cooking time: 40 minutes
1 wild duck
6 green tomatoes
6 small red capsicums
6 baby courgettes
6 baby aubergines
3 large sprigs thyme
1 sprig rosemary
1 bunch tarragon
6 cloves garlic
3 mild onions
salt and pepper
1. Remove the innards of the duck, reserving the liver and heart. Roughly chop the garlic and peeled onions, and the liver and heart.
2. Stuff the duck with this mixture, add the aromatic herbs, drizzle generously with olive oil and season.
3. Place the duck in a roasting tin. Roast at 180°C for 20 minutes, basting regularly with the cooking juices.
4. Arrange the vegetables around the duck and season. Cook for a further 20 minutes. Allow the duck to rest for about 15 minutes before serving.
RECOMMENDED WINE: MINERVOIS ROUGE
Recipe from cookbook ‘Ripailles‘ by Chef Stéphane Reynaud
Originally published in issue 74 of FrenchEntrée Magazine
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