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Duck Flambéed with Fruits

4 servings

Ingredients

• 1 Stk Duck (young)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 60 g butter (for browning)
• 1 Stk Cognac
• 0.12 L White wine
• Duck liver (diced) (nach Bedarf)
• 4 EL Sugar snap peas (cooked, drained)
• 60 g butter (for tossing)
• 200 g Rice (cooked)
• 1 Stk Orange
• Orange segments (nach Bedarf)
• pineapple slices, preserved (nach Bedarf)
• Sugar (nach Bedarf)
• Stewed cherries (halved) (nach Bedarf)

Instructions

1. Quarter the duck, salt and pepper.
2. Brown on both sides in 60 g of melted butter.
3. Flambé with a shot glass of cognac, then deglaze with 0.125 l of white wine.
4. Braise in a preheated oven until tender, basting several times.
5. Finely dice the duck liver and sauté in 60 g of butter with 4 tablespoons of cooked, drained sugar peas.
6. Mix with 200 g of cooked rice and arrange as a base on a platter.
7. Place the duck pieces on top.
8. Stir the juice and grated zest of an orange with the remaining braising liquid and pour over the meat.
9. Sauté orange segments and canned pineapple slices on both sides in butter mixed with sugar and arrange on the poultry meat together with halved preserved cherries.

Based on a cookbook by Hans Hofer (1964), adapted with AI.