Uploaded July 2023 | Updated September 2026, 2 hours ago
We're using an entire duck for this recipe. Nothing goes to waste. This is round 2 with duck, which is quietly becoming my favorite protein after this recipe. Learning to cook Canard Sauvage from Anthony Bourdain's Les Halles Cookbook.
🔪 My Essentials
Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
My Favorite Knife: amzn.to/3PZ6eAi
My Apron (other colors available): amzn.to/45uQOZr
Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you!
💜 Support me and get a shoutout! - ko-fi.com/mitchmai
⭐️ Subscribe: youtube.com/channel/UCej3
🎵 TikTok: tiktok.com/@mitchmoves1?
📸 Instagram: instagram.com/mitch.mai/?
📚 Chapters
00:00 - Anthony Bourdain's Canard Sauvage Recipe
00:45 - Prepping The Night Before
04:28 - Cooking The Duck
05:22 - Comment Of The Week!
09:30 - Plating, Tasting, What I Would Do Different
🍎 Ingredients
• 1 Tbsp/14 ml olive oil ( I used duck fat)
• 1 wild duck 2.5 lb / 1.1 kg, breasts removed with skin intact, legs with thighs removed, bones hacked into 4-5 pieces, all innards reserved
• 2-3 small leeks, finely chopped
• 4 shallots, finely chopped
• 3-4 Tbsp/42-56 g unsalted butter
• 1/2 cup plus 2 Tbsp Calvados
• 2 cups/450 ml dark chicken stock
• 1 bouquet garni, (parsley, thyme, bay leaf)
• salt and pepper
• 1 Tbsp/14 g flour
• 2 Tbsp/28 ml cider vinegar
• 1 duck liver, liquified in blender
🫕 Equipment
• 2 medium pots
• wooden spoon
• strainer
• medium bowl
• tongs
• plate
• small sauté pan
• serving platter
• slicing knife
• gooseneck
#anthonybourdain #duck #canard
We're using an entire duck for this recipe. Nothing goes to waste. This is round 2 with duck, which is quietly becoming my favorite protein after this recipe. Learning to cook Canard Sauvage from Anthony Bourdain's Les Halles Cookbook.
🔪 My Essentials
Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
My Favorite Knife: amzn.to/3PZ6eAi
My Apron (other colors available): amzn.to/45uQOZr
Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you!
💜 Support me and get a shoutout! - ko-fi.com/mitchmai
⭐️ Subscribe: youtube.com/channel/UCej3
🎵 TikTok: tiktok.com/@mitchmoves1?
📸 Instagram: instagram.com/mitch.mai/?
📚 Chapters
00:00 - Anthony Bourdain's Canard Sauvage Recipe
00:45 - Prepping The Night Before
04:28 - Cooking The Duck
05:22 - Comment Of The Week!
09:30 - Plating, Tasting, What I Would Do Different
🍎 Ingredients
• 1 Tbsp/14 ml olive oil ( I used duck fat)
• 1 wild duck 2.5 lb / 1.1 kg, breasts removed with skin intact, legs with thighs removed, bones hacked into 4-5 pieces, all innards reserved
• 2-3 small leeks, finely chopped
• 4 shallots, finely chopped
• 3-4 Tbsp/42-56 g unsalted butter
• 1/2 cup plus 2 Tbsp Calvados
• 2 cups/450 ml dark chicken stock
• 1 bouquet garni, (parsley, thyme, bay leaf)
• salt and pepper
• 1 Tbsp/14 g flour
• 2 Tbsp/28 ml cider vinegar
• 1 duck liver, liquified in blender
🫕 Equipment
• 2 medium pots
• wooden spoon
• strainer
• medium bowl
• tongs
• plate
• small sauté pan
• serving platter
• slicing knife
• gooseneck
#anthonybourdain #duck #canard
