FLAVOURS OF FRANCE
A recipe for lemon Barbary duckling, plus Richard Hemming looks at Sauvignon Blanc
Serves 4 | Preparation time: 30 minutes | Cooking time: 1 hour
3-4 tablespoons olive oil 3½ tablespoons (50g) butter 2 onions, finely chopped 3½ oz (100g) slab bacon, cut into small batons (lardons) 1 Barbary (Muscovy) duckling
Thyme sprigs, bay leaf Zest and juice of 1 unwaxed lemon Assorted spring vegetables (baby turnips, peas, asparagus)
1 Preheat the oven to 350°F (180°C/Gas Mark 4). 2 Heat the oil and butter in a large cast-iron casserole and fry the onions and lardons. Add the duckling and cook until golden on all sides. 3 Add a splash of water, a few thyme sprigs, the bay leaf, grated zest and juice of the lemon, and some salt and pepper. Cover and cook in the oven for about 1 hour. 4 Remove the casserole from the oven and transfer the duckling to a platter. Cover with aluminium foil. 5 Meanwhile, steam the vegetables. 6 Deglaze the casserole with a little water and set over medium heat. Pour the cooking juices through a strainer and adjust the seasoning. Serve the duckling and vegetables with the cooking juices. 7 Enjoy with a glass of Crozes-Hermitage.
Recipe and photograph taken from C’est Bon: Recipes Inspired by La Grande Épicerie de Paris by Trish Deseine (Flammarion, 2016). Photography by Deirdre Rooney.