Best 6 Braised Duck With Apples Calvados And Sour Cream Recipes

BRAISED DUCK WITH APPLES, CALVADOS AND SOUR CREAM

Steps:

• Dredge duck pieces with flour and shake off excess. Melt butter in a large skillet over medium-low heat. Add duck pieces, skin side down, and fry slowly until nicely browned, 15 to 20 minutes. Turn and brown other side. Remove duck and reserve.
• Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned. Add apples, sugar, liver and giblets. Cook, stirring, 3 minutes more. Add thyme, sage, stock, salt, pepper and Calvados. Bring to a boil and return duck pieces to skillet. Cover securely and cook over very low heat for 1 hour, or until quite tender but not falling off the bone.
• Remove duck pieces to a deep serving platter and skim off fat from mixture in skillet. Add sour cream, check seasonings, reheat without boiling and pour over duck. Serve with mashed potatoes.

ROASTED AND BRAISED DUCK WITH SAUERKRAUT

Steps:

• Preheat the oven to 375 degrees. Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven. Roast the duck for about 1 1/2 hours, checking occasionally to make sure it is browning steadily. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) When it is nicely browned and has rendered a great deal of fat, pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove.
• Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in. Turn the heat to low, and cover the pan. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
• Cook another 15 minutes or so, until the duck is quite tender. Carve and serve.

MAGRETS DE CANARD AUX POMMES (DUCK BREASTS WITH CALVADOS APPLE SAUCE)

Steps:

• Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side.
• Melt butter in a separate skillet over high heat. Add apples; cook and stir until golden brown, 2 to 3 minutes. Reduce heat to low; cook until tender, about 10 minutes. Remove skillet from heat; pour in Calvados. Cook and stir over low heat, scraping up browned bits from the bottom of the skillet, until alcohol evaporates, about 1 minute.
• Serve duck breasts with Calvados sauce.

PORK TENDERLOIN WITH APPLES, CALVADOS AND SOUR APPLE PUCKER

Steps:

• Preheat oven to 350 degrees F.
• Melt 3 tablespoons of butter in a saucepan and brown the outside of the tenderloin on all sides.
• Place the tenderloin into the oven and bake until it tests well done. (about 45 minutes).
• Meanwhile melt the rest of the butter in the same saucepan and scrap any pork bits into the butter.
• Saute the chopped apples in the butter until soft (about 6 minutes) stirring frequently.
• Remove apples with a slotted spoon.
• When the pork has 15 minutes left, start the sauce by adding calvados and thyme to the saucepan and mixing it with the remaining melted butter, reducing the mixture to a thicker glaze.
• When you are three minutes out from pulling the tenderloin out, pour in the heavy cream and sour apple pucker to the saucepan and thicken the sauce, stirring frequently.
• Add the cooked apples and reheat.
• Pull the pork from the oven, slice into 8 equal portions.
• Place one flat on the plate and another leaning against the first piece. Drizzle apple cream sauce all over the meat and serve.

BROILED APPLES WITH MAPLE CALVADOS SAUCE

Steps:

• Preheat broiler.
• Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.
• While apples are broiling, boil maple syrup and Calvados 2 minutes.
• Serve apples and ice cream topped with sauce.

PORK WITH APPLES, CALVADOS AND APPLE CIDER

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.