Normandy-Style Duckling (France) Caneton A La Normandie

• 1 (4 lb.) duckling, disjointed
• 5 Tbsp. butter
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 4 medium apples
• 1/2 c. apple brandy

1. Rinse duckling pieces; pat dry, cut away and discard excess fat.
2. Heat 2 tablespoons butter in large skillet.
3. Sprinkle duckling pieces with salt and pepper.
4. Add duck to skillet.
5. Brown on all sides.
6. Pour off fat as it collects.
7. Quarter core, pare and sliced apples.
8. Melt remaining butter.
9. Saute apple slices.
10. Place thin layer of apple slices in buttered 3-quart casserole dish. Arrange duck over apples, plumes and pieces on top.
11. Surround with remaining apple.
12. Discard fat from skillet.
13. Add apple brandy to same skillet.
14. Stir over heat to loosen particles.
15. Heat until steaming.
16. Pour over duck; cover.
17. Bake at 350u0b0 for 2 hours.

duckling, butter, salt, pepper, apples, apple brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318493 (may not work)