Duck with Creamy Tarragon Pan Sauce and Apples

🛒Ingredients (Grocery List)

• 3 1/2—to 4 1/2—pound Duck

• Tarragon Sprigs, leaves chopped, stems reserved

• Salt and Pepper

• 4 tbsp (1/4 stick) Butter

• 1/3 cup Calvados or Apple Jack

• 4 Apples, peeled, cored, and thickly sliced lengthwise

• 3/4 cup Dry White Wine

• 3/4 cup Crème Fraîche or Heavy Cream

🍴Serves: 4

⏰Prep Time: 30 min

⏱️Cook Time: 85 min

🥣Instructions

1. Stuff the Duck with the Tarragon stems. Season inside and out with Salt and Pepper. Using kitchen string, tie the legs together and the wings together.

2. In a flameproof casserole, melt 2 tablespoons of the Butter over medium-high heat. Add the Duck and cook until nicely browned all over. Discard the fat in the casserole. Add the Calvados or the Apple Jack and bring to a boil, then tilt the pot and carefully ignite. When the flames subside, reduce the heat to medium-low and cook the duck for 45 minutes to 1 hour, turning the bird 2 or 3 times. If the pot gets dry, add 2 or 3 tablespoons of Water during cooking.

3. Transfer the Duck to a cutting board and remove the string and Tarragon stems. Cover loosely with foil and let stand for 10 minutes.

4. Meanwhile, in a large skillet, melt the remaining 2 tablespoons of Butter over medium heat. Add the Apples and cook, turning once, until golden brown.

5. Skim any fat off the pan juices in the casserole. Add the Wine and simmer, scraping up any brown bits stuck to the bottom, until reduced by half. Stir in the Crème Fraîche and Tarragon leaves and bring to a boil. Pour into a warmed sauceboat.

6. Set the Duck on a warmed platter, surround with the Apples, and serve with the sauce.