Duck In A Pot
|Duck||4 Pound, Defrosted|
|Ground black pepper||To Taste|
|Brandy||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), sliced|
|Chopped parsley||1 Tablespoon|
|Salt pork||1⁄4 Pound, diced and rinsed|
|Butter/Olive oil||3 Tablespoon|
|Bacon||1⁄4 Pound, diced|
|Yellow onions||3 , peeled and chopped|
|Carrots||3 , chopped|
|Chicken stock/Bouillon||1 Cup (16 tbs)|
Cut the duck into four pieces and salt and pepper each.
Place in a stainless steel or glass bowl along with half the brandy and half the white wine.
Add the garlic and parsley.
Marinate the duck in this for 2 hours.
In a small saucepan, place the salt pork, diced and rinsed, the remaining wine and brandy, and the thyme.
Add a bit of black pepper if you wish.
Bring to a boil, cover, and simmer on very low heat for 10 minutes.
Drain the marinade from the duck and reserve it.
Pat the duck pieces dry with paper towels and saute them in a frying pan in the butter.
Just lightly brown each piece, turning once.
Place the duck pieces in a 2-quart ovenproof lidded casserole.
Add the pork and sauce, the marinade from the duck, the bacon, and the onions and carrots.
Cover the mixture with chicken stock and place the lid on the pot.
Bake in a 325° oven for 1 1/2 hours, or until the duck is very tender.
Correct the seasoning before serving.
Add a Green Bean and Filbert Salad, Risotto with Vegetables, and a green salad with Burgundy and Herb Dressing.