• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Supreme De Caneton Aux Baies

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 3 (4-1/2 to 5 lb) ducklings
  • 1 qt Black currants; canned
  • 3 Meduim-size turnips; peeled
  • 1/2 lb Unsalted butter
  • 1 1/2 c Duck stock
  • 1 tb Cassis or blackberry liqueur


6 -(up to)
7 lb Duck bones; scraps, &
-giblets (no liver)
1 tb Oil
1 lg Onion; sliced
2 Carrots; chopped
2 Leeks; washed & sliced
3 Stalks celery; chopped
2 c White wine
2 Sprigs parsley
2 Bay leaves
1/8 ts Thyme
1 tb Salt
1 ts White pepper

Remove breasts whole from ducklings, leaving breastbones intact. Do not
skin. Place the breasts in a deep pan. Drain currants, reserving juice, &
set aside. Pour the juice over the breasts. Cover & marinate 2 hours in
refrigerator. Turn occasionally so breasts marinate evenly. Cut turnips
into 36 balls, using a melon baller. Melt 4 tbs of butter in a small
saucepan over low heat. Saute balls until tender; do not overcook. Remove &
keep covered. Preheat oven to 325F. Remove breasts from juice & drain.
Reserve juice. Cut each breast in half down center through breastbone. Melt
1/2 cup of butter in a 10-inch ovenproof saute pan. Brown breast halves
skin-side down. Place pan in preheated oven & bake until breasts are
tender, about 25 munites. Remove breasts from pan. Season lightly with salt
& pepper & keep warm. Deglaze saute pan with berry juice and Duck stock.
Reduce slowly until sauce begins to thicken. Do not boil. Add cassis & 2
tbs of butter. Add currants & a dash more salt & pepper. Remove skin and
warm bones from breasts. Thinly slice each half & arrange on 6 warmed
dinner plates. Pour cassis sauce over each plate & serve. Turnip balls
should be placed alongside duckling but not napped with sauce. DUCK STOCK:
Trim fat & remove skin from duck bones & scraps. Wash well. Set aside with
giblets. Pour oil into 6-8 quart stockpot, add the onion, carrots, leeks, &
celery. Cook over moderate heat about 3 minutes. Place bones, scraps, &
giblets on top of vegetables. Sweat together over moderate heat about 10
minutes. Shake pan occasionally, but do not stir. Add wine, 3 cups warm
water, and seasoning and bring to a full boil. Remove any scum that
surfaces. Lower heat, cover, & simmer about 3 hours. Remove from heat and
allow to cool. Strain through a fine sieve into a clean pot. Reheat stock
or freeze for future use.




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