Fried Ducklings with Coriander

Ask your poultry dealer to prepare the ducklings. In a frying pan, sauté the poultry with the sliced onion, sliced carrot and bay spice. Add honey, roast until golden brown. In the meantime, remove the peel from the oranges and squeeze. Set the juice aside. When the ducklings are nice and crispy, lift them out and drain.

Add the coriander seeds to the frying pan and caramelize with the orange peel. Preheat the stove to 150 °C (gas mark 5). Cover the ducks with the coriander mixture and cook on the stove for 15 to 20 minutes. In the meantime, extinguish the roasting juices in the roasting pan with vinegar and orange juice. Add chestnuts and chicken stock. Glaze without stirring. Clean chanterelles, rinse under running water, dry. Peel shallots, chop and sauté in butter, add chanterelles. Season with salt and pepper. Sprinkle tarragon leaves and chopped parsley on top.

Remove ducks from heat and cut open, keeping the cilantro skin intact if possible. Bring to the table with the chestnuts and chanterelles.

Philippe Groult of the restaurant “Amphyclès” in Paris serves a young Burgundy with this dish.

– Country : France – Takes about : 50 min. – Cooking time : 20 min. : 30 min. – Difficulty : Complicated – Price : Medium

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