Duck and goose are part of the emblematic Southwest cuisine of France. These tasty birds can be cooked in so many different ways, you’ll never get bored. I always enjoy to find new combinations of spices and ingredients to honor them!
Ingredients 4 servings:
1 duckling (young female duck, canette), 2 mandarins or tangerines, 1 onion, 6 garlic cloves, 500gr mushrooms, 250gr almonds, 1 bottle hard cider, 1 tbsp Dijon mustard, 15gr butter, ½ bunch of thyme, 3 sprigs rosemary, 2 cinnamon leaves, 6 grains of selim, 1 piece of ginger root, 10 juniper berries, 1 black cardamom, ½ tbsp coarse sea salt, 2 tbsp candied hibiscus flowers, 2 tbsp candied yuzu zest, salt and pepper to taste.
The gourmet Gambit web site;
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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
YOUTUBE MUSIC LIBRARY:
Going Going Gone: The 126ers
Daisy Dukes: Silent Partners