Canard Braisé Aux Montmorency

Canard Braisé Aux Montmorency

A classic French braised duck from the Montmorency region, featuring a whole duck slowly cooked with onions, butter, and a warming hint of cinnamon, traditionally finished with a liaison of the braising juices.

Prep

25 min

Cook

120 min

Total

145 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1 whole duck (about 5–6 lb) duck, Frenchfat duck (e.g., canard de Barbarie or Nantes) preferred; a Pekin-style duck is the closest home substitute
• •30 g (2 tbsp) unsalted butter
• •500 g (about 1.1 lb) yellow onions, thinly sliced
• •250 ml (1 cup) dry white wine, a French white such as Muscadet or a basic Sauvignon Blanc
• •250 ml (1 cup) duck or chicken stock, low-sodium if using commercial
• •1 bouquet garni bouquet garni, 4 sprigs parsley, 2 sprigs thyme, 1 bay leaf
• •1 tsp whole black peppercorns, lightly crushed
• •1/2 tsp ground cinnamon, or 1 small stick broken in two; the cinnamon should be a background note, not dominant
• •1 tsp fine salt, plus more to taste
• •2 egg yolks (2 large egg yolks) egg yolk, for the finishing liaison; ensure pasteurized if serving vulnerable guests
• •60 ml (1/4 cup) heavy cream, for the liaison

Steps

1. 1 Rinse the duck inside and out and pat very dry. Season the cavity and skin with the salt and the lightly crushed peppercorns. If your duck carries a thick layer of fat under the skin, score the breast and thigh skin in a shallow crosshatch, taking care not to cut into the flesh.
2. 2 Melt the butter in a heavy Dutch oven or braiser just large enough to hold the duck, over medium heat. Place the duck breast-side down and brown gently for 8–10 minutes, until the skin releases clear, golden fat. Turn and brown the back and legs for another 8 minutes. Transfer to a plate and pour off all but about 2 tablespoons of the rendered fat.
3. 3 Add the sliced onions to the pot and cook over medium-low heat for 10–12 minutes, stirring, until softened and lightly caramelized. Add the cinnamon and stir for 30 seconds until fragrant.
4. 4 Return the duck to the pot, breast-side up, on top of the onions. Pour in the white wine and stock, add the bouquet garni, and bring to a gentle simmer.
5. 5 Partially cover and braise on the stovetop, or transfer to a preheated oven at 160°C (320°F), for 1 hour 30 minutes to 1 hour 45 minutes. Baste every 20 minutes with the cooking liquid. The duck is safely cooked when an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, reads at least 74°C (165°F), and the juices run clear. The leg meat should pull easily from the joint.
6. 6 Transfer the duck to a warm platter, cover loosely with foil, and let rest for 10 minutes. Remove the bouquet garni.
7. 7 To finish the sauce: skim excess fat from the braising liquid. Place the pot over low heat. Whisk the egg yolks with the cream in a bowl, then slowly whisk in a ladle of the hot braising liquid to temper. Pour the mixture back into the pot, stirring constantly, and warm gently for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Do not let it boil or the yolks will curdle. Taste and adjust salt.
8. 8 Carve the duck into serving pieces (separate the legs and thighs, and slice the breast). Spoon the onion sauce over and around the meat. Traditionally served with pommes purée or boiled potatoes, and a simple green side such as buttered spinach.