Скачать или смотреть Cider Braised Duckling | French Bistro Recipe

Duck and goose are part of the emblematic Southwest cuisine of France. These tasty birds can be cooked in so many different ways, you'll never get bored. I always enjoy to find new combinations of spices and ingredients to honor them!

Ingredients 4 servings:

1 duckling (young female duck, canette), 2 mandarins or tangerines, 1 onion, 6 garlic cloves, 500gr mushrooms, 250gr almonds, 1 bottle hard cider, 1 tbsp Dijon mustard, 15gr butter, ½ bunch of thyme, 3 sprigs rosemary, 2 cinnamon leaves, 6 grains of selim, 1 piece of ginger root, 10 juniper berries, 1 black cardamom, ½ tbsp coarse sea salt, 2 tbsp candied hibiscus flowers, 2 tbsp candied yuzu zest, salt and pepper to taste.



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Photography: Wessel Woortman

Photo and Video montage: Wessel Woortman



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