Young Nantais Duck

Gut (or eviscerate) the young duck, and pick up the liver, heart and gizzard, scorch you and clean exactly from feathers. Salt. The exterior and interior (which you have filled with a thyme stalk, a bay spice and 25 g of butter) extensively season with pepper. Tie the duck. Roast them in a cast iron casserole with the remaining butter and oil until golden brown. Remove them from the crock pot and keep them warm. Steam the young peas, sliced carrot, diced smoked bacon, onions and reserved giblets in the same cooking pot until soft. Season lightly with salt. Once the onions start to become translucent, top up with the Muscadet and add the lettuce leaves, the lump of sugar and the bunch of herbs. Repeatedly add the young duck to the vegetables in the crock pot. Pour with the vegetable juice. Bring to a boil at high temperature. Cover and cook for 40 minutes in the heated oven at low temperature. When the duck is tender, transfer it to a serving platter. Bring the juices remaining in the saucepan with the vegetables to a boil, stirring continuously with a wooden spoon – so that the vegetables do not burn.

Remove the herb bundle, group the vegetables around the duck and bring to the table on a heated platter.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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