Canard au Sang from Memories of Gascony by Pierre Koffmann
Preheat the oven to 200°C/400°F/gas 6. Season the duck pieces and roll them in the flour. Heat the duck fat in a large frying pan and fry the duck until golden on both sides. Use a slotted spoon...
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Cooking tools:
- Baking dish
- Skillet
- Slotted spoon
- Oven
Ingredients
- 1.2 l/2 pt red wine
- 75 g/3 oz smoked bacon, diced
- blood from the duck, or 100 g/4 oz duck or chicken livers
- 500 g/1 lb 2 oz onions, sliced
- 100 g/4 oz duck fat
- 1 bouquet garni
- 50 g/2 oz garlic cloves, crushed
- salt
- freshly ground pepper
- 1 mature duck cut into 8 pieces, blood reserved if possible
- 2–3 tablespoons plain flour
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