Caneton au Muscadet Recipe

Name: Caneton au Muscadet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 pound Long Island duckling; Salt, ground ginger, ground cloves; 1/3 cup cognac; 1 pint Muscadet; 2 or 3 small onions stuck with cloves; 2 or 3 tiny carrots; 2 tablespoons beurre manie; 5 or 6 medium sized potatoes; 5 tablespoons butter; Freshly ground pepper; 2/3 cup sultana raisins

Servings: persons

1
Rub the duckling well with salt, a little ground ginger, and ground cloves.
2
Place on a rack in a roasting pan and roast in a 325F.
3
oven for 1 1/4 hours.
4
Remove duck from oven and place in a deep iron casserole.
5
Pour warmed cognac over it and ignite.
6
Add Muscadet, onions stuck with cloves, carrots and beurre manie.
7
Blend.
8
Return to oven to cook for 30 minutes, basting duck occasionally with liquid in casserole.
9
Meanwhile peel and slice the potatoes and brown them well in the butter.
10
They should cook until they are just soft but crisp around the edges and on the outside.
11
Shake the pan from time to time to keep them from sticking on the bottom.
12
Season to taste with salt and pepper.
13
Add the raisins to the duck mixture in casserole and cook for a further 10 minutes, basting once.
14
To serve, arrange duck on a hot platter and surround it with potatoes.
15
Pour a little of the sauce over the duck and serve the rest in a sauce boat.
16
With this, drink chilled Muscadet.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 to 5 pound Long Island duckling, Salt, ground ginger, ground cloves, 1/3 cup cognac, 1 pint Muscadet, and more.

Yes, Caneton au Muscadet 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.

That's it — enjoy your meal!

Caneton au Muscadet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions