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Old 12-12-2012, 12:55 PM   #1
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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
4 Apples
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.
eat. smile.



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Duck with tarragon [FONT=Book Antiqua][SIZE=3][COLOR=blue]DUCK WITH TARRAGON[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][COLOR=black]3 Sprigs Tarragon[/COLOR][/FONT] [FONT=Book Antiqua]1 Whole Duck[/FONT] [FONT=Book Antiqua]Salt to taste[/FONT] [FONT=Book Antiqua]Black Pepper to taste[/FONT] [FONT=Book Antiqua]3 Tblsp. Butter[/FONT] [FONT=Book Antiqua]1/3 cup Calvados[/FONT] [FONT=Book Antiqua]1 cup dry White Wine[/FONT] [FONT=Book Antiqua]4 Apples[/FONT] [FONT=Book Antiqua]5 Tblsp. light Cream[/FONT] [FONT=Book Antiqua][/FONT] [FONT=Book Antiqua]Remove the leaves from the Tarragon and put the Stems inside the Duck cavity.[/FONT] [FONT=Book Antiqua]Salt and Pepper lightly.[/FONT] [FONT=Book Antiqua]Sear the Duck on the stovetop in a Dutch Oven using half of the Butter.[/FONT] [FONT=Book Antiqua]Pour the Calvados over the Duck.[/FONT] [FONT=Book Antiqua]When it comes to a boil IGNITE it to burn off the alcohol.[/FONT] [FONT=Book Antiqua]COVER and SIMMER LOW for 40 - 60 minutes until tender.[/FONT] [FONT=Book Antiqua]Add some water if the liquid gets too low.[/FONT] [FONT=Book Antiqua]Remove Duck, cover w/foiL to keep warm.[/FONT] [FONT=Book Antiqua][/FONT] [FONT=Book Antiqua]Skim fat off of cooking juices and pour in the Wine. Bring to a boiL until Reduced to Half.[/FONT] [FONT=Book Antiqua]PeeL and SLice the Apples. Saute in the remaining Butter until lighly browned.[/FONT] [FONT=Book Antiqua]Add the Cream and the Tarragon Leaves to the Duck Broth.[/FONT] [FONT=Book Antiqua]Cook & Stir for several minutes.[/FONT] [FONT=Book Antiqua]Serve w/the Duck surrounded with the Apples.[/FONT] [FONT=Book Antiqua]eat. smile.[/FONT] [FONT=Book Antiqua][/FONT] [FONT=Book Antiqua][/FONT] [FONT=Book Antiqua][/FONT] 3 stars 1 reviews
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