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Canard Apicius

Also called Duck Apicius

Canard Apicius (anime)
Anime, Episode 31

Recipe

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Official manga recipe

Apicius-Style Chicken

Home version using chicken instead of duck

Difficulty
Total time
1 h 30 min
Hands-on
1 h 15 min
Cost
¥¥¥¥
Servings
2

Equipmentoven, pot, rolling pin, parchment paper

Tastespicy, rich, comforting

Ingredients

  • 2 chicken thighs
  • Mashed potatoes, to taste (side dish recipe provided in the next page)

[A]

  • 1 tsp salt
  • 1 tsp coarse-ground black pepper
  • 1 tsp grated garlic
  • 1 tsp curry powder
  • 1 tbsp sake
  • 2 tbsp honey
  • 2 tbsp soy sauce

Garnish

  • Watercress, to taste

Side Dish: Thick n’ Creamy Mashed Potatoes

  • 2 large potatoes
  • 4 tbsp cream
  • 1 tbsp butter

Method

  1. 1

    Preheat your oven to 425°F/220°C. Meanwhile cut each chicken thigh in half.

  2. 2

    Mix the [A] ingredients together in a bowl to make a marinade. Add the chicken thighs and thoroughly rub with the mixture and let it marinate for about 15 minutes.

  3. 3

    Put some baking paper on a baking tray and arrange the marinated chicken on top, skin-side up. Bake the chicken for about 20 minutes.

  4. 4

    While the chicken is baking, brush some of the marinade on top a few times.

  5. 5

    Cut the chicken into bite-sized pieces and plate them. Add mashed potatoes on the side and garnish with watercress and the leftover marinade juices from the cookie sheet, and you’re done! (Note: Mashed potato recipe is on the next page.)

  6. Side Dish: Thick n’ Creamy Mashed Potatoes

    6

    Peel the potatoes and cut into bite-sized chunks. Place in a pot and pour in enough water to cover. Put the pot on high heat and heat to boiling.

  7. 7

    Once the water is at a rolling boil, reduce to low heat and let boil for 10 minutes. When a toothpick can easily poke through, the potatoes are done. Remove from the heat and drain the potatoes. Use a rolling pin, a masher, or a fork to mash the potatoes.

  8. 8

    Add the butter and cream and then place the pot back on low heat and mix everything together until smooth and creamy. Season to taste with salt and pepper.

Food safety
  • Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).