"Duckling with orange." Roast duck braised and served with a sauce of demi-glace sauce and stock flavoured with orange.
Roast duckling garnished with mushrooms and truffles and served with cooking juices that have been deglazed with sauce Chambertin.
"Duck with Champagne." Roast duckling served with cooking juices that have been deglazed with champagne and mixed with demi-glace sauce.
"Duck with Muscadet." A dish from Nantes of roast duckling served with a sauce of Muscadet, shallots and cream.
Duckling roasted with Morello cherries, coated with cooking juices deglazed with veal stock and butter.
"Duck with turnips." Duckling braised in demi-glace sauce and garnished with glazed turnips and onions.
A very common breed of duck, predominantly bred in the Vendée around Challans. It is characterised by its small size and plumpness, and mildly flavoured flesh. Apparently during the reign of King Philip IV of Spain in the 17th Century, many Spaniards settled in Brittany and the Vendée. They drained the gulf and built canals. The ducks would be let free from the farms and would go to the canals where they laid their eggs in specially provided conical nests. There were no controls over the mating, so the females might as well mate with a passing wild duck as with a proper Challans duck.
