Duck Bordelaise Style – Canard a La Bordelaise

Have fun preparing this mushroom dish!

Rinse duck under cold water. Dry it. Rub inside and out with salt and pepper.

For the stuffing, cut white bread into thin slices, soak in lukewarm milk and squeeze.

In the meantime, chop the duck liver rinsed under cold water and the washed parsley. Cut the olives and the mushrooms into slices.

Crush the peeled garlic clove with salt. All add to the soaked white bread form. Salt, season with pepper, mix well and season. Stuff the duck.

Sew up.

Heat oil or light butter in a large saucepan. Sear duck on all sides for 5 minutes. Gradually add hot water. Steam duck for 90 min. In between, pour the roast stock over the duck.

Take the duck out of the pot. Remove strings. Keep warm. Boil off the roast stock, season and serve separately.

Serve: Man’s mushrooms and potato croquettes.

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