Duck with tarragon
DUCK WITH TARRAGON
3 Sprigs Tarragon
1 Whole Duck
Salt to taste
Black Pepper to taste
3 Tblsp. Butter
1/3 cup Calvados
1 cup dry White Wine
5 Tblsp. light Cream
Remove the leaves from the Tarragon and put the Stems inside the Duck cavity.
Salt and Pepper lightly.
Sear the Duck on the stovetop in a Dutch Oven using half of the Butter.
Pour the Calvados over the Duck.
When it comes to a boil IGNITE it to burn off the alcohol.
COVER and SIMMER LOW for 40 - 60 minutes until tender.
Add some water if the liquid gets too low.
Remove Duck, cover w/foiL to keep warm.
Skim fat off of cooking juices and pour in the Wine. Bring to a boiL until Reduced to Half.
PeeL and SLice the Apples. Saute in the remaining Butter until lighly browned.
Add the Cream and the Tarragon Leaves to the Duck Broth.
Cook & Stir for several minutes.
Serve w/the Duck surrounded with the Apples.