Duckling Chassignat Recipe - Cooking Index
Created by Graham Kerr for the Hotel Meurice, Paris, France.
Ingredients
- 1 Duck - (abt 4 lbs)
- 4 cups 948ml Vegetable oil
- 1/2 cup 118ml Red wine vinegar
- 1 cup 237ml Peach juice
- 1/4 cup 49g / 1.7oz Sugar
- Marmite - (meat flavored yeast concentrate) 1/2 cup 118ml
- Dry red wine
- Salt - to taste
- Freshly ground black pepper - to taste
- 1 teaspoon 5ml Arrowroot - mixed with 1 teaspoon 5ml Red wine
- Clarified butter - as needed
- 1 Peach halves - (28 oz)
- 3 tablespoons 45ml Brandy
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