Salmis De Caneton

first boil the chestnuts for 15 min and then peel them. Half of the chestnuts

half of the chestnuts and then mix with the breadcrumbs and spices. With this amount, which is still bound with an egg and half the

half of the butter, fill the duck.

Heat the remaining butter in a saucepan, mix in the flour and brown over a low heat. Remove the saucepan from the heat, gradually add water or beef broth to make a smooth sauce, which you gradually bring to a boil one more time. Add the wine and season well.

Place the duck in a deep cooking pot, pour the sauce over it and add the uncrushed chestnuts, the carrots and the peeled and sliced onions. Cover the saucepan and simmer in the stove for about 2 hours at a moderate temperature. Now add the peas and do another half hour. If you take a very young duck, before adding the peas, the dish needs only one hour in the stove. While cooking, baste the duck a few times to keep it juicy.

Before serving, place the duck on a hot platter, garnish the vegetables in the cra therefore and pour a little bit of sauce on top. Serve the rest of the sauce on the side.

Tip: Stock up on a variety of high-quality spices – it pays off!

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