Brome lake duck with elderberry jelly

• Préparation : 15 minutes
• Cuisson : 150 minutes
• Portions : 4

Ingrédients

• 1 Brome Lake Duck
• Juice of 1 lemon
• Coarse salt
• 1 onion quartered
• 1-1/2 cups white wine
• 6 oz Elderberry jam or jelly
• Salt, pepper, Herbs de Provence

Préparation

1. Preheat oven to 200°C/400°F.

2. Remove giblets and rinse in cold water, pat dry. Season cavity with coarse salt, lemon juice and fill with onion. Close cavity with metal skewer or butchers string.

3. Place Duck breast side up in a roasting pan. Pour wine and Jam in roasting pan. Season Duck with salt, pepper and herbs de Provence.

4. Cook covered for 1 hour, basting occasionally. Lower heat to 180°C/350°F; continue cooking 1-1/2 hours. Just before the end, uncover to brown the skin. If legs are browning too quickly, cover with aluminium foil.

5. Remove from oven, keep warm on a plate. Skim excess fat from cooking juices and pass through a sieve. Simmer 2 minutes, correct seasoning serve with Duck.

Recipe: Boisé Pinson