Canette

I bought a canette at the beginning of summer thinking it was another bird called pintade. Pintade is French for Guinea Fowl. It is a dry meat and it is important to add cream or water when cooking it. So, when I bought my first canette I cooked it with butter, shallots, water and seasonings. But, canette is actually a female duck. This meat is best cooked with citrus and served with a sweeter sauce.

Last night I tried again. I visited the epicurious site for a Duck A l'Orange recipe. I was thrilled with this recipe and I am so happy with my results. I had a beautifully cooked duck and a delicious orange gravy to accompany it.

I also understand that once one knows the basics of cooking a duck and its sauce one can try other things. My next experiment will be a berry sauce with my duck!