Country style duck carcass
For 4 people:
2 duck carcasses
1 to 2 potatoes (depending on their thickness)
1 to 2 onions
1 to 2 carrots
1 leek
1 cm-thick segment of a slice of bacon (at most)
- Take the parson’s nose off the carcass.
- Chop all the vegetables and stuff the carcass with them. Add salt and pepper.
- Make an envelope with aluminum foil and encolse the carcass.
- Heat the oven to thermostat 7.
- Cook the carcasses for 1 ½ hours.
- At the end of the cooking time, open the envelopes, cut the carcasses in two using strong scissors or pruning shears, arrange the vegetables in an attractive way in each half and serve hot.
Don’t forget to get things going with a little red Bergerac AOC
(to be consumed with moderation)