This is one of the dishes made famous because it was served in 1st class on the Titanic. It was also prepared for Edith’s wedding feast to Lord Strallon in Season 3, which also met with a tragic ending. Calvados is an apple based brandy traditionally made in the Calvados region of Normandy.
Titanic's Calvados Glazed Roast Duckling with Apple Sauce
This is one of the dishes made famous because it was served in 1st class on the Titanic. It was also prepared for Edith's wedding feast to Lord Strallon in Season 3, which also met with a tragic ending.Calvados is an apple based brandy traditionally made in the Calvados region of Normandy.
- 1 duckling (about 4 pounds)
- 1 tbsp. chopped fresh thyme
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 shallots, peeled & halved
- 1 small tart apple cored & quartered
- 1/2 cup chicken broth
- 1/2 cup calvados or apple cider
- 1/2 cup brown sugar
- 1 tbsp. vegetable oil
- 2 small shallots, peeled, ends removed, finely chopped
- 1 tsp. sugar
- 1 tsp. cider vinegar
- 2 large tart apples, peeled, cored & chopped
- Remove giblets and neck from duck, rinse and pat dry inside and out.
- Trim excess fat from both ends of cavity. In small bowl, stir together thyme, salt and pepper, rub all over duck, inside and out. Place shallots and apple inside cavity. Using poultry pins or basting needle, truss cavity closed. Twist wing tips behind back.
- Place duck, breast side up on rack in large roasting pan. Roast in 425°F oven for 20minutes. Shield breast meat with foil, reduce heat to 350°F and bake for 1houror until instant-read meat thermometer registers 180°F when inserted into leg. Place on heated platter.
- Set roasting pan on stove over medium-high heat; skim off fat. Stir in chicken stock and Calvados. Bring to boil, stirring to scape up any brown bits. Boil for 5minutes or until reduced to ½ cup. Stir in sugar and continue to cook for 3-5minutes or until slightly syrupy. Pour into heatproof bowl.
- Return duck to roasting pan; remove foil and brush with half the glaze. Bake in 350°F oven for 5minutes and brush with remaining glaze. Roast for 20minutes longer. Increase heat to 475°F and cook for 5minutes or until skin is well browned and crisp. Remove to heated platter, tent with foil and let rest for 20minutes.
- While duck is resting, prepare the applesauce. In a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the shallots and saute 5minutes or until they are softened.
- Sprinkle the sugar over the shallots and continue sauteing them, stirring often, for 5minutes or until shallots are well browned and very soft.
- Stir in the cider vinegar and apples. Reduce heat slightly. Cover and cook 7-8minutes or until apples are tender. Mash mixture until smooth and serve with duck.
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