Dish
Civet de canard
French Duck Stew
To make civet de canard, first brown the duck in a large pot. Then add onions, garlic, and carrots and cook until they are soft. Add red wine, chicken broth, and herbs and simmer until the sauce has thickened. Serve hot with boiled potatoes or crusty bread.
Origins and history
Civet de canard originated in France and is a classic dish of French cuisine. It is often served at special occasions and celebrations.
Dietary considerations
This dish is not suitable for vegetarians or those with poultry allergies.
Variations
There are many variations of civet de canard, some of which include the addition of bacon, mushrooms, or olives. Some recipes also call for the use of cognac or brandy to add richness to the dish.
Presentation and garnishing
Civet de canard can be garnished with fresh thyme or chopped parsley.
Tips & Tricks
To save time, you can use pre-cooked duck instead of browning it yourself.
Side-dishes
Civet de canard is often served with boiled potatoes or crusty bread.
Drink pairings
This dish pairs well with full-bodied red wines such as Cabernet Sauvignon or Merlot.
Delicious Civet de canard recipes
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