Roast the duck on the grill at 240 degrees (gas mark 8) for 25 min. over the pan of juices. Remove from the oven, cut off all the skin and cut into 3 x 3 cm cubes in a deep plate (to collect the blood). Set aside the pink roasted meat while it is still bloody.
Remove the fat from the leftovers, cut up the carcass and brown it with 1 tablespoon of butter. Extinguish with the wine and water, add the shallot, herb bundles, onion, salt and pepper. Cover and simmer for 25 to 30 minutes until tender. Strain vigorously through a hair strainer, cool sauce, remove excess fat and set aside. Immerse lobster in boiling water and chop on a board with sauce rim. Place all pieces in a frying pan with hot oil form. Discard stomach, scoop out head, set creamy parts and juices aside. When the lobster carapace is red, pour cognac over it and flambé. Place everything in a large saucepan, add the duck rib sauce, lobster water and lobster cream and bring to a boil once. Next, add the duck meat, cover, gently simmer for 10 minutes until tender, prepare 1 tablespoon flour with 1 tablespoon butter and use it to thicken the sauce. Let it bubble up again.
The sauce should cover all the pieces of meat. Mix the blood from the duck with a little bit of sauce, bring to a boil briefly and offer separately with the lobster= poultry ragout.
– Country : France – Region : Aquitaine – Duration : 01 h 25 min – Cooking time : 55 min – Z
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