For six people:
- 2 1 kilo baby ducks
- 100g of poultry liver
- 75cl of Breton cider
- 2kg of apples
- 200g of bread-crumbs
- 1 glass of milk
- 1 egg
- 2 shallots
- 1 onion
- 1 carrot
- 100g of Breton butter
- 200g of creme
- 1 glass of apple brandy (preferably Fine de Bretagne)
- Bouquet Garni
- Salt
- Pepper
- Parsley
Quickly fry (faites revenir) the livers with a little noisette of butter. Chop them up with the shallots and the parsley. Add the milk soaked bread crumbs, the egg, the salt, the pepper and a diced apple. This will make up the stuffing. Stuff this stuffing into the ducks' backside and close with a toothpick.
In a big frying pan cook the onions and the carrots as well as the necks and the wings of the ducks. After 10 minutes on a hot flame, de-glaze with the apple brandy. Add the apples (quartered though unpeeled) and fill to 3/4 full with the cider. Also add a glass of water. Leave on a low flame for 1 hour.
Put the ducks in a platter, add salt, pepper and butter. Place in an oven and heat at 220 degrees for 40 minutes. After cooking, put the rest of the cider in the platter. Put the platter on a full flame and reduce for 10 minutes. Add the cream and allow to boil for a few instants. Place the resulting sauce in a gravy boat. Cut the ducks up and add the apples.
Eat! |
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This is a recipe from Québec, whose people know a thing or two about surviving the cold
1 litre of cider
12 Jamaican allspice berries
250 ml of orange juice
2 tablespoons of honey
4 cinnamon sticks
1 entire nutmeg
1/2 teaspoon of orange peel
1 Small red apple, peeled and quartered
Put the cider, orange juice, honey, allspice, honey, cinnamon, nutmeg and orange peel in a pot and bring to boil. - lower the heat immediately and allow let simmer for 10 minutes. Add the apple and simmer for another 3 minutes.
Remove the apples and and place them in cups before adding the hot cider. |
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For four people
- 500g of Pork Loin, diced
- 30cl of Breton Cider
- 15cl of veal stock
- 10cl of crème fraîche
- 2 sliced eating apples (as opposed to cider apples)
- 25g of (Breton) butter
- 6 Onions Parsley
- salt, pepper.
Quickly fry up the pork (revenir) and temporarily place it in another container.
In the original frying pan fry the onions until golden. Add the cider and the stock and let the lot boil for 3 minutes.
After this add the pork and cook on a low flame for 25 minutes.
Add the apples and cook for another 5 minutes.
Put the pork, onion and apples in a platter and keep hot. To the frying pan, add the parsley and the crème fraîche. Allow to boil in order to thicken the sauce.
Add salt and pepper and the pour the sauce over the meat. |
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Serves 4
- 2 kg of mussels
- 1 onion
- 100 grammes of Breton Butter
- 30cl of Dry Cider
- Parsley
Have the mussels opened. Fill a pot with some water and fortify with the cider, butter, parsley and the (finely chopped) onion. Add pepper but not salt.
Serve hot directly from the pot. |
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For four people
- 16 scallops
- 250g of thick crème fraîche
- 4 shallots
- 1/2 litre of dry cider
- 50g salty Brittany butter (demi-sel)
- fresh thyme
- salt, pepper
Chop the shallots and fry them in hot butter until lightly brown. Add the scallops and cook for two minutes whilst stirring. It is imperative that the scallops do not stay in the same place. Douse everything with cider and add the thyme leaves, some salt and pepper. Allow to cook for another 3 minutes.
Remove the scallops and keep them in a warm place. Reduce half of the resulting juice and then add the crème fraîche. Bind it to the juice over a slow fire and, if necessary, rectify the seasoning.
Serve the scallops in the sauce and, if desired, add some slices of apples gently fried in butter (Breton of course.) |
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