The most emblematic dish of Rouen is certainly the Rouennaise duck, also known as “blood duck”. This is a traditional dish of Norman cuisine that dates back to the 17th century.
Here is a recipe to prepare duck Rouennaise style:
Ingredients:
- 1 Muscovy duck (approximately 2,5 kg)
- 2 shallots
- 1 carrot
- 1 onion
- 1 bouquet garni (thyme, bay leaf, parsley)
- 30 cl of red wine
- 50 cl of veal stock
- 50 g butter
- 2 tablespoons flour
- salt and pepper
Instructions :
- Start by preparing the duck: gut it, flambé it and rinse it with cold water. Pat it dry with absorbent paper.
- In a large casserole dish, melt the butter over medium heat. Add the duck and brown it on all sides. Remove it from the casserole and set aside.
- In the same casserole dish, add the shallots, carrot and onion cut into small cubes. Fry them for a few minutes until lightly browned.
- Add the flour and mix well to make a roux. Pour in the red wine and the veal stock, then add the bouquet garni. Add salt and pepper.
- Return the duck to the pot and simmer over low heat for about 2 hours, turning occasionally.
- When the duck is cooked, remove it from the casserole and keep it warm. Pass the sauce through a strainer to remove the vegetables and the bouquet garni.
- Return the sauce to the pot and reduce it over high heat for a few minutes until it thickens slightly.
- Cut the duck into pieces and place them on a serving dish. Top them with the sauce and serve hot.
Rouennaise-style duck is traditionally accompanied by fried potatoes and pan-fried mushrooms. Enjoy your food !
Where to eat it?
The restaurant La Couronne is a restaurant that prepares this type of dish if you want to get inspiration from it we give you the address:
31 Pl. du Vieux Marché, 76000 Rouen
