Canard et Saicisse Recipe

Name: Canard et Saicisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) canola oil; Salt; 1 boneless duck breast, a little less than 1 pound (about 420 g); 10 fingerling potatoes, parboiled and peeled; 10 Tiny Sausage Links (page 93); 1 sprig thyme; 1 French shallot, thinly sliced; 1 tablespoon ketchup; 1/4 cup (60 ml) Beef Shank Stock (page 249); 1 tablespoon unsalted butter

Servings: persons

1/4 cup (60 ml) canola oil
Salt
1 boneless duck breast, a little less than 1 pound (about 420 g)
10 fingerling potatoes, parboiled and peeled
10 Tiny Sausage Links (page 93)
1 sprig thyme
1 French shallot, thinly sliced
1 tablespoon ketchup
1/4 cup (60 ml) Beef Shank Stock (page 249)
1 tablespoon unsalted butter

1
In a frying pan, heat 2 tablespoons of the oil over medium heat.
2
Salt the duck breast on both sides and place, skin side down, in the pan.
3
Sear for 4 minutes, then turn and continue cooking for 3 minutes on the other side; it should be medium-rare.
4
Set the duck aside in a warm spot.
5
Pour the fat out of the pan.
6
Return the pan to medium-high heat and add the remaining 2 tablespoons oil.
7
Then add the potatoes, links, and thyme and cook, turning the potatoes and links every now and again, for 8 minutes.
8
You want those potatoes to soak up all that fat the links release.
9
Now add the shallot and ketchup and mix well.
10
Finally add the stock and butter to the mix.
11
Stir for another 2 minutes, just enough to warm everything up evenly.
12
Cut the duck into slices similar in size to the links.
13
Divide the duck, spuds, and links between 2 plates, and pour the sauce from the pan on top.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup (60 ml) canola oil, Salt, 1 boneless duck breast, a little less than 1 pound (about 420 g), 10 fingerling potatoes, parboiled and peeled, and more.

Yes, Canard et Saicisse falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Canard et Saicisse

How did you like this recipe?

Frequently Asked Questions