about five servings

Ingredients

• 3 duck fillets
• 2tbsp unsalted butter
• Salt and pepper
• ½ cup (125 ml) Calvados
• 1cup (250 ml) water or chicken stock
• 2 tbsp chopped fresh parsley

Generously salt and pepper the fillets

Brown the butter in a frying pan and sauté the fillets for 2 to 3 minutes on each side.

Reduce the heat, pour in the Calvados, increase the heat and ignite the liquor with a match. Be careful.

Shake the pan gently until the flames die out.

Add the water or stock. Bring to a boil, then reduce the heat to simmer. Cover and cook for four to five minutes (depending on how thick they are).

Remove the fillets to a cutting board. Keep warm.

Let the liquid in the pan continue to boil so as to reduce to about one third its original volume. Pour off into a container from which you can easily pour the sauce, such as a measuring cup. Keep warm.

Slice the fillets across the grain, and arrange on a serving plate, and pour the sauce over them. Sprinkle the parsley on top.

This is a great dish with the bulgar wheat/cumin recipe.

Contributed by John Olsen. Eaten at VD2 near Compiègne, France.