Canard à la Rouennaise
Canard à la Rouennai s e
1 duck, with giblets
lardons
6 onions, finely chopped
1 teaspoon each of salt and pepper
⒈／⒋ teaspoon mixed spices
4 shallots, finely chopped
500ml red wine
25g unsalted butter
1. Preheat the oven to hot.
2. Take the liver from the selection of giblets and mince with the lardons and onions.
3. Season the liver, lardons and onion mixture and use to stuff the duck.
4. Truss and roast for 30 minutes.
5. Remove the duck when slightly browned and cut into pieces.
6. Arrange the pieces of duck on top of the stuffing mixture and shallots.
7. Crush the duck with a press or mortar to extract the blood.
8. Mix the blood with the red wine and pour over the duck.
9. Roast the duck for 20 minutes or until the sauce thickens, and serve.