You are thinking of one game recipe versatile and suitable for multiple occasions? L'Calvados duck is right for you, since it can be a perfect second course for a satisfying and tasty family lunch or for a romantic dinner (the partner will undoubtedly be delighted). The particular name is inspired by one of the ingredients, precisely the Calvados, among the best and most appreciated spirits in the world. The distinctive flavor is not found in other recipes and the preparation is not complicated at all.
Before seeing the ingredients and the preparation, it is appropriate to deepen them characteristics of some components of the recipe to use them correctly and consciously.
The key ingredient of the recipe, after theduck is the Calvados. Among the most famous spirits there is certainly this drink. Obtained from the distillation of apple cider, apple and pear comes product in the French department of the same name Lower Normandy, in Northern France using only and exclusively native apples.
The origins of the distillate are ancient, the drink was famous in early seventeenth century thanks also to the possibility for the Brittany and Normandy to continue to produce it without undergoing bans and taxation. It is only in the early nineteenth century with the distillation that became more and more famous, conquering over the years the appellation d'origine contrôlée AOC which includes three different types of denominations:
AOC Calvados indicate all the productions carried out in the Calvados area, Mayenne, Sarthe, Eure-et-Loir, Orne and part of Eure. This variety represents 70% of the entire production. To be best enjoyed, it has to be done age for at least two years in oak barrels and the apples must be of a specific quality.
AOC Calvados Pays d'Auge indicates the distillate that is produced in a limited area in a few areas ad east of Calvados precisely for this reason the production is subjected to very strict quality controls. The cider must ferment six weeks and must be aged for at least two years in oak barrels.
AOC Calvados Domfrontais it is obtained from the fermentation of apple and pear distillate, coming from areas of Brittany.
Another fundamental ingredient of the recipe is the apples, one of the healthiest fruits, which cannot be missing from the daily diet. The Apple acts on cholesterol, and is the best ally when you decide to lose a few extra pounds.
Like vegetables, apples are an ideal food to start a meal. Perfect for dulling hunger pangs, associated with a glass of water allows to reduce the sense of hunger and therefore does not push us to throw ourselves on food, before having lunch or dinner.
The reason why the apple gives a sense of satiety and at the same time has high nutritional values, is due to the pectin. The Findigestible soluble ibra it helps to lower cholesterol levels and regularize intestinal function.
Thanks to fermentation of the fruit from the intestinal bacterial flora, they originate fatty acids short-chain, which according to recent studies protect the colon from the possible development of cancer.
Furthermore, the apple is rich in fiber, many of which are contained within the peel. Unlike those contained in whole grains such as bran or some vegetables, those of apple are soluble. The pectin in contact with water dissolves, creating a gelatinous mass inside the stomach. This liquid traps inside excess lipids and sugars, but also some dangerous substances and all those micronutrients that become important for our body.
Like some citrus fruits, the pectin inside it is often extracted to add it to powered supplements and diet products, which in addition to guaranteeing us a healthy food, for the control of the line, are also perfect for diabetics. Pectin-based supplements are the most suitable for lowering blood sugar.
Apples, in fact, not only contain fiber, but also vitamins and minerals precious for the well-being of our body. The apple also has a diuretic power and it is perfect when we have intestinal problems, such as diarrhea, constipation and bloating. Pectin, in fact, manages to attenuate and normalize intestinal peristalsis.
Now that we have known the origins and characteristics of the two main ingredients of the recipe, we just have to discover the rest of the ingredients and the procedure to create a second thought to make lunch or dinner with our loved ones unforgettable.
Ingredients:
1 whole duck
70 ml of Calvados
1 egg
2 apples
1 duck liver
30 g of breadcrumbs
Extra virgin olive oil to taste
Pepper as needed
Salt to taste
Preparation
Before proceeding to the preparation of the recipe, it is essential select apples according to your tastes. Red, yellow-fleshed or renette, the important thing is to choose the type you love most to have an impeccable result, but which at the same time satisfies your tastes.
Once this is done, peel the apples, remove the core and cut them into thin slices. Once this is done, put a egg, apples, bread crumbs il sale and pepper.
Once finely chopped liver, add it to the mixture. At this point mix the mixture well and to give it an extra touch add three tablespoons of Calvados, to give it the edge, keep stirring. To combine all the ingredients.
Prepared the mixture, wash the duck and dry it by dabbing it with a sheet of paper. Once dry stuff it with the filling. To prevent the contents from coming out, sew it with needle and thread or if you prefer you can use the classic toothpicks.
At this point puts the duck on the pan, add the oil, sale e half a glass of Calvados. Arrange the slices of apple around the duck and bake in a preheated oven a 180 ° C for 50-55 minutes. If the meat dries up during cooking, pour half a glass of hot water.
Once cooked, the duck will have to be soft on the inside and golden on the outside.
Serve with the apple slices and the cooking sauce and serve to your diners.