Canard au cidre (Duck with Cider) is a traditional French recipe (from Brittany) for a classic dish of duck pieces and apples cooked in a herbed dry cider sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Duck with Cider (Canard au cidre).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Duck marries well wiht both tart and sweet flavours and apples, in the form of cider are a classic combination, with the tartness of dry cider cutting through the fattiness of the bird. This is classic Breton way of cooking duck in local dry cider with apples
Place a large non-stick frying pan over medium-high heat. Add the duck pieces and cook until the bird renders its fat and is coloured a nice brown all over. Transfer the duck pieces to your casserole and pour out most of the rendered fat from the pan (save this it's excellent for roast potatoes).
Pour the cider over the duck then add the potatoes and season to taste with salt and black pepper. Add in the cumin and herbes de Provence (add to your own taste). Bring to a simmer, cover and cook for 30 minutes then add the apple quarters.
Return to a simmer and continue cooking for 10 minutes more.
Transfer the duck to four warmed serving plates. Divide the apple quarters between the plates and spoon over the cider sauce. Serve accompanied by gratin potatoes and steamed vegetables.
)
Click on the image, above to submit to Pinterest.